Carrot and White Bean Burgers

 

TRY THIS VEGGIE BURGER!  IT’S HEALTHY AND INEXPENSIVE.

Ingredients:

• 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 (e.g. tomatoes, lettuce, pickled onions, ketchup, mayonnaise)

 

Directions:

• 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,  and set aside.

 

• Heat 2 tablespoons olive oil in the skillet.  Add 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 onion mixture to 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 sticks together—there should still be plenty of beans intact. 

• Add pepper, and more salt if needed, to taste.

• Stir in the egg. 

• Shape into 6 patties – approximately ½ cup of mixture to form each one.

• To cook the veggie burgers, heat a thin layer of olive oil in a wide skillet over medium heat and carefully cook burgers until browned and slightly firm to the touch, 3 to 4 minutes per side. 

• Serve hot or at room temperature, with condiments of your choice.  Enjoy!

SOURCE: LUKAS VOLGER'S START SIMPLE

Adapted from smittenkitchen.com