Carrot & White Bean Veggie Burgers
I’ve made a lot of veggie burgers (my first cookbook Veggie Burgers Every Which Way was published 10 years ago!), and still, a good new one can stir up excitement in me. This recipe is from my book Start Simple, and I like it for many reasons beyond its hearty texture and full flavor: one, because it comes together all in one skillet, and two, because it’s comprised of ingredients I’ve always got around. Also, while it’s a burger that aims to express veggies, rather than mimic meat, its flavor profile is somehow neutral enough to complement whatever your favorite burger toppings are.
The video above was made by Blake Martin. Below, I’m including the recipe.
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Photo by Cara Howe
Carrot & White Bean Veggie Burgers
Makes 4 big burgers (or 6 smaller ones)
Olive oil
1/2 cup panko
3 shallots, or 1 small onion, diced
1 tablespoon tomato paste
1 1/2 teaspoons salt
1 cup grated carrot (from 2 medium carrots)
1 1/2 tablespoons apple cider vinegar
Two 15-ounce cans cannellini or other white beans, drained and rinsed
1 egg, beaten
Freshly ground black pepper
Burger accompaniments, as you like
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add the panko and cook, stirring often, until lightly browned and crisp, 3 to 5 minutes. Transfer to a bowl or plate, then return the pan to the heat.
Add 2 tablespoons olive oil to the skillet, followed by the onion. Cook until softened and lightly golden, 8 to 10 minutes. Stir in the tomato paste, salt, and carrots and stir frequently until the carrots are soft and a bit blistered, another 8 to 10 minutes. Deglaze with the vinegar, scraping up all the browned bits until the pan is dry. Remove from the heat and add the toasted panko and beans. Use a wooden spoon or spatula to very coarsely mash the mixture until a bit pasty and the mixture coheres in places—there should still be plenty of beans intact. Stir in the egg and pepper to taste. Shape into 4 patties (a 4-inch ring mold or biscuit cutter makes this quick and easy), or 6 smaller burgers, or 10 to 12 sliders.
To cook the veggie burgers, heat a thin layer of olive oil in a wide skillet over medium heat and carefully cook until browned and slightly firm to the touch, 3 to 4 minutes per side. It may be necessary to cook in batches. Serve hot or at room temperature, with accompaniments as desired.
Recipe from my cookbook Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals