Untried Recipes
Carrot and White Bean Burgers
6 patties
porciones1 hour
tiempo totalIngredientes
Olive oil
1/2 cup panko-style breadcrumbs
3 shallots, or 1 small onion, diced
1 tablespoon tomato paste
1 1/2 teaspoons kosher salt
1 cup packed 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 large egg, beaten
Freshly ground black pepper
Burger accompaniments, as you like
Instrucciones
Heat 1 tablespoon olive oil in a large skillet over low heat. Add the panko and cook, stirring often, until lightly browned and crisp, 3 to 5 minutes. Transfer crumbs to a large bowl, then return the pan to the heat.
Add 2 tablespoons olive oil to the skillet, followed by the shallot or 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. Add the vinegar, scraping up all the browned bits until the pan is dry. Remove from heat and add the bowl with the toasted panko. Add beans and 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. Add pepper, and more salt if needed, to aste. Stir in the egg. Shape into 6 patties (I used a 1/2 cup measure as a scoop) for the size burger you see here; 4 patties for really large burgers (to warn, I found this size a little unwieldy), or 8 to 10 for slider-size.
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 whatever you like on or with veggie burgers.
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279 comments on
carrot and white bean burgers
All I Made This! Questions
whoopingchow
Glad you and your family are doing okay, Deb!!
March 25, 2020 at 1:07 pm Reply
Sarah Greene
I love your blog and have been following since before either of us had kids. I have been homeschooling for 6 years now and here is my best advice: keep up with math and make sure your kids are still reading. That’s it. You got this! (All the other stuff is easy to catch up on. So your son didn’t learn his 6th grade science? He’s not going to be a brain surgeon tomorrow anyway, there’s time to catch up on that.)
March 26, 2020 at 6:59 am Reply
Elizabeth
Follow this excellent advice all you sudden “homeschoolers”. I’m a veteran homeschooler (2 girls K-12, both graduated from college). Live life with your kids and you will be surprised how much learning is taking place!
March 26, 2020 at 3:09 pm Reply
Emily
Glad you’re doing well! Do you have instructions for baking rather than cooking the burgers on the stovetop? I’m terrible at getting stovetop burgers/fritters/pancakes just right.
March 25, 2020 at 1:13 pm Reply
deb
I haven’t tried it but I think it would work, but they’ll be softer. It will be hard for them to stay together without that deeply browned in oil edge.
March 25, 2020 at 1:16 pm Reply
Emily
Also, I wrote too quickly and should have said–THANK YOU! for this recipe that uses exactly what we have in our rapidly emptying pantry, yet looks so good.
March 25, 2020 at 1:17 pm Reply
auntiemaryann
Emily, If you have an electric skillet, set it to 365 degrees. If you only have a skillet and cook top, test with water droplets like you were going to cook pancakes. Good Luck!
March 27, 2020 at 2:37 pm Reply
mhking07
Quick question for you… if I don’t have panko (I’m as shocked as you are), what can I use to substitute? I do have bulghar, Italian seasoned breadcrumbs, or homemade sourdough country bread…
March 28, 2020 at 6:22 am Reply
deb
Homemade sourdough. My favorite for a panko swap is white sandwich bread. Crusts removed. Torn into chunks. Dry or stale them — we don’t want color on it but you can dry/toast it and then grind it into crumbs, it’s basically exactly like panko.
March 28, 2020 at 10:47 am Reply
Kaitlin
I’ve made these burgers several times, and one time i replaced the panko with oats and they were perfect!
June 8, 2021 at 2:38 pm Reply
Emily B
Hello fellow Emily who’s bad at cooking things on the stovetop! I came to ask the same question for the same reason. They do look delicious but I would feel so much more confident baking them. Thanks, Deb!
April 5, 2020 at 9:52 am Reply
Rebecca
I’m also challenged with pan frying veggie burgers. I baked mine at 425 for about 35 minutes flipping halfway through and they browned up nicely.
May 28, 2020 at 8:54 pm Reply
Emmy
In case you’re still thinking about this 8 months later, I made this recipe many times over the summer (we were sharing a house with another family so meals became a bit bigger than I am used to) and I found baking much easier because it could be done in one big batch. I arranged them on a pan with a nonstick liner, 350 for 10 minutes, then added cheese on top to melt and baked for 10 minutes more. They were a hit every time.
November 17, 2020 at 11:26 pm Reply
Jeanne
Continue to stay safe. We all have ‘things’ in the pantry that we haven’t used in awhile. Good time to dig those out.
March 25, 2020 at 1:14 pm Reply
Molly Doyle
Awww, thank you Deb for coming to our rescue today in such a timely fashion. With 8 people on lock down in the house and lamb-burgers on the menu tonight (someone mistakenly grabbed minced lamb instead of beef while dashing through the shop) the two vegetarians were most unhappy. But now, we can absolutely manage this recipe. Looking forward to a new favorite!
March 25, 2020 at 1:21 pm Reply
Ljean
Do you have any options for making vegan without the egg?
March 25, 2020 at 1:28 pm Reply
Beth
Would Aquafaba work? I think I’ve seen that used as a veggie burger binder elsewhere…
March 25, 2020 at 2:00 pm Reply
Lisa
I’d suggest a flax egg, that’s what I plan to use! :)
March 25, 2020 at 2:19 pm Reply
Claudia
lf they’re on the soft side a spoonful of finely ground flax seeds night be just the thing to hold them together and firm them up at the same time
March 25, 2020 at 3:32 pm Reply
Sarah
I forgot the egg, and it worked fine. They were a little fragile, so I put them on the buns prior to serving rather than letting everyone do it themselves.
March 28, 2020 at 7:12 am Reply
Jessica
Have you tried chia substitute for eggs? We use it all the time – 1 TBSP chia seeds + 3 TBSP hot water. Mix together and let sit for 10 minutes or so until they gel up. Then add to your recipe (whatever it might be). We’ve used in turkey burgers and corn bread.
April 7, 2020 at 12:38 pm Reply
Michelle
Looks yummy! Do you think they’d freeze?
March 25, 2020 at 1:45 pm Reply
deb
Probably. I’d cook them first. They’re on the soft side, more Dr. Praegers than Gardenburger brand (not sure if my references hold up, however, I don’t buy many veggie burgers these days).
March 25, 2020 at 1:49 pm Reply
Allison Henry
Yes!! I make the NYT’s white bean burgers all the time which are similar to this recipe. Freeze them as patties and cook them up individually. Defrosting them right in the pan.
March 25, 2020 at 11:16 pm Reply
Scott Citron
These freeze great. Simply wrap in plastic and/or foil. When you’re ready to use, add the frozen patties directly into a hot skillet without thawing first. Fry in a bit of oil for a few minutes on each side. Covering the pan with a lid for part of the frying also helps the heat cook the pattie’s inside better.
April 11, 2020 at 1:47 pm Reply
Susa
What can I sub for apple cider vinegar? Can it be omitted? I don’t have any and I’m making limited trips to the store at this time.
March 25, 2020 at 1:58 pm Reply
Susan S.
Hi Susa, I would think lemon juice or any other mild vinegar would work :)
March 25, 2020 at 3:07 pm Reply
Katie
I can’t speak directly to this recipe because I haven’t made it, but I have successfully subbed using a mix of 50/50 white vingear and water + a pinch of sugar. it’s not perfect but gives you that balance of mild acid/sweetness!
March 25, 2020 at 3:09 pm Reply
Susan Palulis
Thanks, it makes sense.
March 26, 2020 at 2:05 pm Reply
Jen
Is there any reason black beans wouldn’t work for this? Thanks so much!
March 25, 2020 at 1:59 pm Reply
Kate
I am pretty sure it wouldn’t matter what kind of beans. You’ll just have a different flavor based on the bean.
March 26, 2020 at 12:36 am Reply
TJ
These look great. Think they would work without the bread crumbs? Or do you have suggestions for a substitution? Thank you!
March 25, 2020 at 2:01 pm Reply
Susan S.
Hi TJ,
I’d personally try cracker crumbs if you have them. My mom used to use them in croquettes. (Like saltines or another bland cracker crushed up).
March 25, 2020 at 3:10 pm Reply
Katharine
Stale tortilla chips whirled in a food processor make great substitute for crumbs in veggie burgers, if you have any random mostly empty bags at the back of your pantry like I do.
March 25, 2020 at 3:17 pm Reply
Eeka
Katharine – just think what Dorito crumbs could do here!
Darn it, now I want Doritos & I’m Not. Going. Out.
March 25, 2020 at 10:00 pm Reply
Ashley
Oats! Quick cooking, old fashioned, whatever ya got!
March 25, 2020 at 5:26 pm Reply
haydensister
Yum! I am obsessed with Start Simple, and havent had a chance to do the veggie burgers yet…
March 25, 2020 at 2:13 pm Reply
Barbara
I’m so excited to try this! Fingers crossed that I have some beans in my cupboard! If not, what about some leftover baked potato? These times call for improvisation!
Also glad to hear from you! I really need to “hear” your wit and see a new recipe! Sending hugs!
March 25, 2020 at 2:18 pm Reply
Kate
Would this work with other types of beans? I panic-bought a ton pink, red, and pinto beans…
March 25, 2020 at 2:18 pm Reply
JV
So glad you’re all doing well, and good thoughts to you (and everyone) that it continues. I’ve been cooking my way through the site, as I’m sure many of us are, which is a delicious way to de-stress and keep a nearly 4 year old occupied (for 10 minutes, at least). Can’t wait to try this!
March 25, 2020 at 2:40 pm Reply
Yvon
Glad you are surviving the isolation. Any suggestions for an alternative binder? We can’t use eggs for allergy reasons. Be well!
March 25, 2020 at 3:27 pm Reply
deb
Thanks. Not confident about a flax egg swap, the usual, here. It might work but I don’t know if it will hold together well, as they are soft to begin with.
March 25, 2020 at 3:32 pm Reply
Kate
I have successfully made your okonomiyaki with flax eggs many times. I know that’s not quite the same, but it gives me hope it will work here.
March 26, 2020 at 12:46 am Reply
Adrian
Flax eggs in okonomiyaki! What an amazing idea! It never occurred to me, even though I’ve been sitting here craving okonomiyaki and trying not to use any of the eggs I’m going to need for Passover.
March 26, 2020 at 10:08 pm Reply
Brenda
So…how long will we need to wait for that bread recipe? It looks wonderful. Burgers look pretty darn good too! 😀 glad everyone is well.
March 25, 2020 at 3:36 pm Reply
karenmeberg
I’ve only got dried beans – how much should I use instead of canned? Thanks! :)
March 25, 2020 at 3:51 pm Reply
Bridgit
It should be a scant 4 cups: a little under 2 from each can.
March 26, 2020 at 9:22 am Reply
thatchern
One 15-16 oz canned beans generally measures out to about one and a half to one and three-quarters. If you’re cooking dry beans, probably about a third of a cup would cook up to one cup? Maybe less? It depends on the bean.
March 26, 2020 at 9:37 am Reply
Michelle
Haven’t tried this but here’s a detailed guide on substituting dried beans for canned, from Serious Eats:
https://www.seriouseats.com/2014/04/is-there-a-ratio-for-converting-between-dried.html
May 7, 2020 at 9:08 am Reply
Julie Gieh
Yes yes we all need pantry recipes, but I am holding out hope the Irish soda bread scones/English muffins you’ve shown on instagram…
March 25, 2020 at 4:30 pm Reply
A Sassy Chef
Made these on a whim because a friend shared the recipe, I had no dinner plans, and had all the ingredients on hand, and I really loved them! The texture was smooth enough to hold together and feel great on my palette, but just chunky enough to still have great texture; and it took about 25 minutes start to finish which is a MAJOR plus in my book!
March 25, 2020 at 4:55 pm Reply
Ashley
Also a hot tip: we don’t have tomato paste right now! How? We kept cubes of it frozen and thought we could never possibly run out 🙃
This also works with tahini instead if you have some laying around. Obviously, it will affect the taste but we are frying these bad bois up rn.
Deb, I adore you and my partner only recently found out you are not an IRL friend because I talk about you with such familiarity 😂 keep it up, ily!
March 25, 2020 at 5:24 pm Reply
Julie
Thank you for this! Missing tomato paste here too, but I have lots of tahini.
March 27, 2020 at 4:14 pm Reply
debmurray1954
Ashley,
I had to laugh at this, my husband also was a bit surprised to find out I don’t actually know Deb as I have been talking about her for many years as if she personally corresponds with me.
March 30, 2020 at 9:37 am Reply
JoAZ
Add me to list- all I have to say is “Deb says …..” he knows who I’m talking about. Thank you to everyone who has a comment suggestion you’ve made my heart happy brought tears of gratitude. I’m in a state with beautiful weather & the residents are being stupid about staying home Gov won’t give order to stay home period I’m scared. Deb’s post always make me happy & the way all of us who love Deb & cooking make me feel happy for a moment. Keep safe healthy Deb you are a National/International treasure gift. Give NYC a big hug love the city people
March 30, 2020 at 11:26 am Reply
Rebecca
Haha people also ask me “Who’s Deb? Is she a friend of yours?” …but my family all know exactly who she is, because I refer to her so often! (Deb, I met you very briefly on your first book tour – so I KIND of know you, right?)
April 13, 2020 at 5:15 pm Reply
Kathryn
Love it! We, too, have a one-sided first-name relationship with Deb.
August 2, 2021 at 9:11 pm Reply
C
Thank you for the Pantry Recipes collection! That’s exactly what I need right this moment! And guess what? I have everything this recipe needs. Stay well to you Deb and everyone!
March 25, 2020 at 5:29 pm Reply
Amanda
I don’t have cannellini beans at the moment, but plenty of chickpeas. Do you think they would work here? Thanks!
March 25, 2020 at 7:53 pm Reply
JoAZ
Probably try peeling them I read some where that cooking them in their liquid for a few minutes really helps flavor & she “peels” them. I know who has time do a google search hope this helps.
March 30, 2020 at 11:35 am Reply
deb
Yes, absolutely.
April 2, 2020 at 12:24 pm Reply
Ann in NJ
Glad to hear you are all ok so far – don’t know if I can sell veggie burgers to my crowd but they look great to me!
We are living mostly off a well-stocked freezer, potatoes, sweet potatoes, and rice. Yesterday was my first bread baking, your everyday chocolate cake is being held in reserve for when I really need it – I’m debating whether I’m required to share it.
March 25, 2020 at 8:11 pm Reply
Leissa
It means so much to hear from you in these physically social distancing times. I imagine that your home space feels crowded but hearing from you is a breath of fresh air, perfect recipe or not.
March 25, 2020 at 8:42 pm Reply
JP
Seriously the best vegetarian recipe I have ever eaten at my daughter’s home was Beet Burgers. I figured I would not like them, but hey, no use at least not giving them a try. Four ingredients and no cooking until you fry them up. Two fresh large unpeeled beets grated, two tablespoons flour, two tablespoons nutritional yeast and two eggs, salt and herbs (I like cumin and garlic powder). Mix all together and let sit 15 minutes. Form into 4 patties and fry in a little hot oil in non stick or cast iron skillet 5 minutes each side or until browned. So, so good. Your carrot bean burgers look real tasty too, even if they are a bit more work. Love these type burgers. The beet one I wrote about fills you up but in a light and happy way. Thanks for all you do and stay healthy!
March 25, 2020 at 8:48 pm Reply
Bridgit
I’m excited to try this when we have beers in the garden. 4/5 of my household loves beets.
March 26, 2020 at 9:25 am Reply
Laura
I would love to know how to grow beers in my garden. They never quite produce as one would hope.)
March 26, 2020 at 10:12 pm Reply
Bridgit
Ha! Laura, I caught the second one that came out as beers, but missed the first. I mean, beer gardens are a big deal in Michigan.
March 27, 2020 at 1:47 pm Reply
Nina Armstrong
Glad you guys are all OK. On the Homeschool front, take a look at the Twitter hashtag #SFFParentsLockdown it has a bunch of great free resources for all ages-Jacob would probably enjoy Daniel J. Older reading aloud fro Dactyl Hill Squad, and Melissa Marr is reading stories she wrote for her youngest.
March 25, 2020 at 8:57 pm Reply
generation786
Hi, now days every country facing the lock down situation, beside of this you cooking skill helps us to stay home with a reason of prepare Dilicious foods,thanks for sharing such a wonderful food recipe.
March 25, 2020 at 11:14 pm Reply
Elizabeth Zwaaf
Can you make these for pesach with Matza meal?
March 26, 2020 at 12:53 am Reply
deb
I’d think so! Might need more.
April 2, 2020 at 11:04 am Reply
Harpreet Khera
Glad to hear you are safe and well! Quick question: If I am starting with dry white beans, what quantity of cooked beans should I use for the recipe?
March 26, 2020 at 1:03 am Reply
Bridgit
It should be a scant 4 cups: a little under 2 from each can.
March 26, 2020 at 9:21 am Reply
Corinna
Deb!!!!! I see your name in my inbox “and my heart leaps.” Way to do your part to keep us grounded and centered, let us off the Superachiever #crushtheday hook, give us creative cooking projects to try that we never had time for preCovid; give us tasty, simple, healthy recipes to get us off the slippery slope of “handful of chocolate-covered almonds, 1/2 bag of potato chips, spoonful of hummus for protein, dinner solved “ that my self -isolating brain is saying is ”perfectly ok”In these crazy times. most of all for making me laugh out loud like a friend I’ve known for ages who I never have to be anything but my own raggedy-glorious self with. Virtual hug, virtual martini. ❤️
March 26, 2020 at 7:35 am Reply
Laurie
Hurray that you and your family are safe and healthy. It’s so great to hear from you. I’ve been reading your blog for years and have made many of your delicious recipes. Thank you so much for the new one. I can’t wait to try it. I hope that you and your family continue to stay healthy.
March 26, 2020 at 7:51 am Reply
Meredith
Excited to try this different-than-the-norm veggie burger! But Deb, could you post your recipe for homemade sandwich bread?! Thanks!
March 26, 2020 at 8:53 am Reply
deb
It’s not ready yet. :)
April 2, 2020 at 11:02 am Reply
loreleinicole
Thank you, Deb.
March 26, 2020 at 8:56 am Reply
Bridgit
Black eyed peas seems like a reasonable replacement. Do you see any issues with that?
March 26, 2020 at 9:14 am Reply
Trisha
I think so, too. I happen to have a bunch of dried black-eyed peas from our Rancho Gordo holiday box. Whoever tries it first can report back!
March 26, 2020 at 10:25 am Reply
deb
Nope, go for it.
April 2, 2020 at 11:02 am Reply
rkahnke
Thank you for the new recipe, Deb. I head to your site every morning as part of my “w
6 patties
porciones1 hour
tiempo total