Carrot And Bean Burger Recipes

BLACK BEAN BURGERS RECIPE BY TASTY

Black Bean Burgers Recipe by Tasty image

Whether you're vegetarian or not, this black bean burger recipe will hit every spot. Made with black beans, oats, onion, and carrots, and spiced up with cumin, coriander, and cayenne, this burger is so good you'll wonder whether you ever want to go back to the carnivore version. Cook the patties on a pan covered in cooking spray, or use a slightly more generous pour of cooking oil for a crispier finish.

Provided by Tasty

Categories Dinner

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cans black beans, rinsed and drained
1 onion, minced
3 cloves garlic, minced
2 carrots, shredded
½ cup quick-cook oats
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon chili powder
¼ teaspoon cayenne pepper
salt, to taste
pepper, to taste
4 buns, we did not use vegan buns, but you can

Steps:

Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent.
Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat.
In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.
Mix and form four patties. Place in freezer for 30 minutes to set.
Cook patties on a pan coated in cooking spray over medium heat, flipping halfway.
Use patties to create your dream veggie burger.
Enjoy!

Nutrition Facts : Calories 533 calories, Carbohydrate 93 grams, Fat 8 grams, Fiber 18 grams, Protein 22 grams, Sugar 9 grams

CARROT/NUT/BEAN BURGER

Carrot/nut/bean burger image

My adaptation of one in Vegetarian Planet by Didi Emmons. I like the colour and hearty flavour of this. It's a really satisfying substitute for meat in a burger. You may use canned beans which cuts down on production time.

Provided by rangapeach

Categories Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 -4 tablespoons corn oil or 2 -4 tablespoons safflower oil
1 small onion, minced
2 -3 cloves garlic, minced
1 teaspoon coriander powder
1/2 teaspoon ground cumin
4 medium carrots, grated
1/4 cup pumpkin seeds or 1/4 cup your favourite nuts, chopped.
1 cup black beans or 1 cup adzuki beans
1 cup cooked brown rice or 1 cup wild rice
1 cup chopped button mushrooms or 1 cup small-diced firm tofu
1/2 teaspoon salt or 2 tablespoons miso
3 tablespoons flat leaf parsley, chopped
unbleached flour (for dredging)

Steps:

Saute onions and garlic in 1 tablespoon oil over medium heat until translucent.
Do not brown.
Add coriander and cumin and cook 2 more minutes.
If using mushrooms, add and saute 5 minutes more.
Put the onion, mushroom,spice mixture in a large bowl and add the grated carrots, nuts, parsley, salt (or miso) and pepper.
Process the rice and beans until pureed.
Add to the bowl.
If using tofu, add to the bowl now.
Mix the works gently with your hands (yes, your hands) to distribute the ingredients evenly.
Don't pound or mush.
Dust your hands well with flour and form the mix into six generous patties, squeezing firmly.
In a large iron skillet, heat the rest of the oil on medium.
Without crowding them, cook the patties for 4 minutes on each side or until deep golden brown.
Serve immediately.

CARROT AND BEAN BURGER

Carrot and Bean Burger image

Flavourful, carrot and bean burgers whichvmake a great lunch dish and they are freezable.

Provided by kiixi

Time 40m

Yield Makes Pieces

Number Of Ingredients 0

Ingredients

Steps:

In a large pan, heat the oil and then add the onion. Saute for 2 mins. Add the garlic, carrots, cumin and coriander and stir for a further 1 minute. Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
Drain the carrots and mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander or mint. Mix well and season to taste and leave to cool.
Divide the mixture into six. Using wet hands, shape each piece into a burger approx 2.5cm/1in thick. The burgers can be chilled at this point if you are not serving them immediately. (Place the burgers on a paper lined baking tray and freeze until solid. Wrap in bags then freeze for up to 3 months. Thaw in a single layer on a baking tray before cooking.)
Preheat the oven to 220C/Fan200C and put a large baking sheet in to preheat.
Spray or brush a little oil on both sides of the burgers, place onto the hot baking sheet and bake in the preheated oven for 20-25 mins or until a pale golden colour.

VEGETARIAN CRANBERRY BEAN BURGER

Vegetarian Cranberry Bean Burger image

This is a delicious vegetarian cranberry bean burger. It is easy to make with traditional ingredients.

Provided by heatherteeter

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 cup finely chopped onions
½ cup finely chopped carrots
½ cup finely chopped red bell pepper
½ cup finely chopped zucchini
2 tablespoons minced garlic
1 ½ teaspoons dried basil
1 teaspoon dried oregano
¼ teaspoon dried sage
2 (15 ounce) cans Romano (cranberry) beans, rinsed and drained
3 tablespoons soy sauce
3 tablespoons ketchup
2 tablespoons Dijon mustard
½ tablespoon sea salt
¼ teaspoon ground black pepper
1 ½ cups rolled oats
cooking spray
8 hamburger buns, split

Steps:

Heat 1 tablespoon oil over medium heat in a skillet. Saute onions in the hot oil for 1 minute. Add carrots, bell pepper, and zucchini; cook and stir for 3 minutes. Cook and stir garlic, basil, oregano, and sage in the pan for 2 minutes. Remove from heat.
Mash beans in a large bowl. Add soy sauce, ketchup, Dijon mustard, sea salt, and pepper; stir well. Fold in vegetable mixture. Mix in oats. Portion out 8 equal-sized patties and flatten to desired thickness. Chill in the refrigerator for 30 minutes.
Lightly grease a nonstick skillet and heat over medium-high heat. Cook burgers until browned, 3 to 5 minutes per side. Serve on buns.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 54.5 g, Fat 5.3 g, Fiber 10.4 g, Protein 12.6 g, SaturatedFat 1 g, Sodium 1423 mg, Sugar 3.4 g

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