carrot and white bean burgers

I’m really enjoying Lukas Volger’s new cookbook, Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals. It came out two months ago, a positively bizarre time in which we entered and left our homes with abandon, casually hugged friends we were happy to see, and if our nose became itchy, we’d scratch it and not stand paralyzed in panic afterward. What salad days! Volger’s new book wasn’t created with pandemic cooking in mind — what was, really — but it feels just right for right now because each chapter focuses on a staple our local store is miraculously not out of (tofu, tortillas, beans, greens, squash, and more), and the recipes have refreshingly short ingredient lists and unfussy assemblies. Volger’s vegetarian cooking is very doable, the kind of do-ability that comes from the fact that this is clearly the food he cooks for himself at home, so all of the kinks are smoothed out. Everything sounds so good — smoky chickpea salad with olives and lemon and black beans with scallion-lime vinaigrette from the bean section are on my shortlist — you might find yourself wondering why this unwavering simplicity isn’t the goal of every cookbook.

most of what you'll needgrated carrotminced shallottoast crumbsadd carrotsmix it allmix and mashedmixedform into pattiespan-fry

Volger also led to a vegetable burger I am delighted to share here — no surprise as he once wrote a whole book on them. Yes, I got your email and I, too, found it strange that my website didn’t have a veggie burger recipe. There are a gazillion recipes on the web but they so often feel heavy to me, or with unwieldy ingredient lists. It had been too long since I made one that left us feeling great. This carrot and white bean burger is perfect — including an actual vegetable (one that stores well), two cans of beans, and a few other pantry staples, and it comes together easily. We didn’t have hamburger buns but I’d actually baked sandwich bread (weird flex but here we are) and it totally works, especially with smashed avocado, hot sauce, and lettuce. Next time I will not forget to pickle red onions, because I definitely wanted them here. Add a few shakes of hot sauce (the dark stuff you see here is Valentina) and you end up up with a colorful, flavorful, meal that feels like spring… on this side of the kitchen window, too.

carrot and white bean burgers

As for me, if you’ve checked in on me because you’ve heard that things are getting worse in NYC, thank you. If you’ve checked in because it’s been a little quiet here, I am flattered to be missed. We are (ptu ptu) healthy and lucky so far — I hope you are too. We haven’t quite figured out how to homeschool (you can go ahead and put air quotes around that — sorry, kids) two children while having two full-time jobs and no childcare in a 2BR, so things might be a little slow here, but if this is the biggest challenge we face, I think we’re going to be okay. Friday (3/27) at 3pm EST I’m going to attempt my first Instagram Live demo of a recipe or two with the “team” I have around (husband doing the filming, kids, perhaps, doing prep); if you watch live, you can ask questions and I’ll do my best to answer. I’ll drop a link here once it’s saved to IGTV. Stay home, stay well, and treat yourself to something delicious, please. On the left: Pantry Recipes, which lean heavily on staples. On the right, Savory Projects, for those with more time on your hands.



Six months ago: Cinnamon Sugar Scones
One year ago: Extra-Billowy Dutch Baby Pancake
Two years ago: Melting Potatoes
Three years ago: Easiest French Fries and Peanut Butter Swirled Brownies
Four years ago: Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart
Five years ago: Black-Bottom Oatmeal Pie and Potatoes with Soft Eggs and Bacon Vinaigrette
Six years ago: Double-Chocolate Banana Bread and Sizzling Chicken Fajitas
Seven years ago: Coconut Bread and Chocolate-Hazelnut Macaroon Torte
Eight years ago: Carrot Cake Pancakes
Nine years ago: Oat and Maple Syrup Scones
Ten years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza
Eleven years ago: Pita Bread, Layer Cake Tips + The Biggest Birthday Cake, Yet and Caramelized Onion and Goat Cheese Cornbread
Twelve years ago: Hazelnut Brown Butter Cake, Chard and White Bean Stew, Pasta with Cauliflower, Walnuts, and Feta
Twelve years ago: Skillet Irish Soda Bread and Lighter-Than-Air Chocolate Cake

Carrot and White Bean Burgers

We put this on homemade sandwich bread (these are my go-tos, although this was a white bread I haven’t published) with smashed avocado, lettuce, and hot sauce. Next time, I’ll also pickle red onions — thinly slice one red onion and cover with 2 tablespoons each red wine vinegar and water + 1/2 teaspoon kosher salt + 1/4 teaspoon of sugar and set it aside for as long as you’ve got, swirling it occasionally, or up to a week in the fridge)

  • 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

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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150 comments on carrot and white bean burgers

    1. 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.)

      1. 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!

  1. 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.

    1. 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.

    2. 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.

    3. 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!

      1. 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…

        1. 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.

  2. 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.

  3. 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!

      1. 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

    1. 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.

    1. 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).

  4. 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.

    1. 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!

  5. TJ

    These look great. Think they would work without the bread crumbs? Or do you have suggestions for a substitution? Thank you!

    1. 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).

    2. 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.

  6. 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!

  7. 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!

  8. Yvon

    Glad you are surviving the isolation. Any suggestions for an alternative binder? We can’t use eggs for allergy reasons. Be well!

    1. 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.

      1. 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.

        1. 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.

  9. 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.

    1. 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.

  10. 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…

  11. 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!

  12. 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!

    1. 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.

      1. 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

  13. 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!

    1. 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.

  14. 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.

  15. 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.

  16. 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!

        1. 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.

  17. 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.

  18. 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.

  19. 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?

  20. 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. ❤️

  21. 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.

  22. Meredith

    Excited to try this different-than-the-norm veggie burger! But Deb, could you post your recipe for homemade sandwich bread?! Thanks!

    1. 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!

  23. rkahnke

    Thank you for the new recipe, Deb. I head to your site every morning as part of my “what’s useful and entertaining” routine with my coffee. You have a unique voice. I will make these gems today.

    Thanks, and all the best for safety and quick healing to NYC from the midwest.

  24. rkahnke

    Thank you, Deb. I, and many of my friends, very much appreciate your posts and recipes. You are part of my “What’s useful and entertaining” morning web meandering with my coffee. You have a unique voice; inimitable.

    I will make this today. Yum. From the midwest to you and NYC: stay safe and a fervent hope for speedy return to generalized wellness.

  25. hgrinestaff

    I have carrots, I have white beans, and I can’t decide if I love the sound of these, but I’ve never met a pantry-based meal that I didn’t like, these are going on the menu tonight!

    Also, as someone who was homeschooled, my favorite day of “school” was the day my brother said he didn’t want to do school and my mom said, “ok,” and we watched the Oceans Trilogy instead. We both graduated college with honors, believe it or not 😂 That to say, you’ll do great, they’ll do great, the beauty of hs is that it doesn’t need to look like a classroom.

    1. deb

      Fresh but dry them out. My favorite for a panko swap is to use a soft white sandwich bread. Remove the crust, tear it into chunks, dry or stale them (you can use the oven but don’t want to brown them). Then pulse it in a food processor or crush it in to crumbs. It’s exactly like panko.

    1. deb

      I find them too fine and firm. My favorite for a panko swap is to use a soft white sandwich bread. Remove the crust, tear it into chunks, dry or stale them (you can use the oven but don’t want to brown them). Then pulse it in a food processor or crush it in to crumbs. It’s exactly like panko.

  26. Courtney

    This is just the recipe I needed! I somehow ended up with a LOT of carrots and white beans after my two big grocery runs. Thanks!

  27. Tami

    Thank you! I have a couple limp carrots destined for this recipe. Can you share what sauce you used to top these burgers?

  28. Barbara

    I’m in the middle of making these right now! They are DELICIOUS! Thank you so much Deb! I might try them next with half beans half potato since I need to use up a potato.

  29. Jeanette

    Can any of the lovely people that follow Deb recommend a Gluten free (GF) substitute for panko? I don’t have celiac but gluten seems to really inflame my arthritis… thanks!

  30. Illana

    Deb – can you tell me what cues you feel tell you that the burger is cooked through? With veggie burgers that have egg in them, I never know how to figure this out because there isn’t an interior color I can look to for reassurance. Thanks so much, illana

  31. pepperreed3

    NOM. I’m going to spice these up similar to falafel and tuck them into a pita with those pickled onions and garlic sauce (or tzatziki, if I had cucumbers).

  32. pepperreed3

    NOM. I’m going to make these like falafel and toss in a pita with some of those pickled onions and garlic sauce (it’d be tzatziki if I had cucumbers).

    1. deb

      Yes. I would use the non-crust part of a loaf. Generic white sandwich bread, torn into chunks and staled or gently dried (not browned) in the oven, then crushed makes what I find to be the closest panko swap.

  33. Ellen

    Thanks Deb for a terrific recipe for the times. Just made these for dinner and followed your instructions. I’ve only made one other bean burger recipe that was much less effort. Next time I’m using the Cuisinart for 2 of the steps: 1) grating the carrots and 2) mashing up 2/3 of the mixture before forming into patties. I found it difficult to mash up the beans as the recipe stated, so the burgers I cooked tonight fell apart. With the remaining 1/2 recipe I mashed up 2/3 of it in the Cuisinart and the patties came together beautifully. After we have those, I’ll decide if the recipe is a keeper.

    1. Barbara

      I also found they were a little crumbly. I used about 1/4 cup of the mixture for the burger but I think next time I’d mash the beans a bit more. The taste was superb though!

      1. Emily

        Mine fell apart too : ( I was wondering whether I should have added another egg, but maybe more bean mashing would have helped.

        1. Erica

          Very delicious! They did fall apart, except for one of the six. I think next time I will try the food processor method Ellen recommends!
          Thanks food friends :)

  34. Mirza

    Love the recipe! Quick question though – you toast panko, but then put it inside the patties where it gets rehydrated and really loses on any discernible quality (except adding fat inside the patties due to it being a bit saturated with oil).

    My idea (which I’ll try soon) is to omit the panko from the actual patties, preheat an oven, cover the patties in panko, put them on a wire rack and bake them – that way I assume I’ll get crispy panko, a more solid out outer shell whilst maintaining a good interior.

    Any insight why you’d include panko inside the patty?

    1. helenbellafiore

      I’m assuming this is to ensure that the patty isn’t too wet to hold its shape, as there isn’t any flour or other dry ingredient in the mix (it’s most likely toasted as plain un-toasted panko usually has little flavor).

  35. Mary

    THESE WERE AMAZING! I forgot the egg but they still worked – also i used fresh beans, delicious – i think it was maybe for than 2 cans worth – probably closer to 4 cups –> made 2x burgers with 1/2c, and then 4x burgers with 1/4 cup.

    Highly recommend!

  36. Lisa

    This was so great!!! Our 2YO loved it, too – after she smashed it flat like a pancake, of course (insert eye roll). Thanks!!

  37. Bridgit

    I didn’t have tomato paste, and thought “maybe I could replace with ketchup?” Then I realized, the recipe calls for vinegar too. I replaced the vinegar and tomato paste with a Scant 3 tbsp ketchup added after the carrots were browned and reduced the salt a bit . I also added some dried minced garlic.

  38. Sarah

    These were delicious! I added a ton of garlic, turmeric and cumin, and accidentally forget the egg. They were a little fragile as a result, but *so* good! Thank you–this is a keeper, and way faster than my go-to veggie burger (Cook’s Illustrated Ultimate Veggie Burger). Can’t wait til social distancing is finished and we can have friends over to share these!

  39. Dee

    Used home made white beans, and used a scale to weigh 30 ounces. However, it looked like a lot more than what two cans would look like. I’m wondering if part of a can’s 15 ounces is the liquid. So by just using my homemade beans at 30 ounces, I ended up making two extra burgers, each from a half cup as suggested.

    If using home made beans, should be weight be less?

  40. This was my first SK “fail.” Not sure what I did wrong, but they would not hold together. My husband lovingly referred to them as “kind of like glop.” Not wanting them to go to waste, I made a bit of veggie broth, threw the leftover patties in, and blitzed them with an immersion blender. It made a delicious soup!

  41. Emily

    Loved these, thanks so much Deb. We had them on soft white rolls, plus some lettuce, tomato, avocado, home made hummus (using your ethereal hummus recipe!), cheese and pickled onions – and they were delicious. My cheeseburger loving husband even went back for a second!

  42. Merideth

    Can anyone suggest a way I might use the dry white beans I have instead?
    I mean…how many dry beans is likely to equal 2 cans?


    1. Barbara

      I cooked 8 ounces of dry small white beans and it amounted to just under 4 cups which was the suggested amount by another poster

    2. deb

      I would start with 2 cups of dried beans. 2 cans are about 3.5 cups. You might have a little extra cooked beans, but better to play it safe.

  43. Waffler

    These were pretty good. I like the texture, but i think they need a big dollop of hot sauce! Today i used large lima beans since that’s what i had on hand. If i make them again I’ll use smaller beans.

    1. Waffler

      …i forgot to mention that i served them on Deb’s light brioche burger buns and they are terrific! Very easy to make and so light!

  44. Mahtab

    These turned out delicious for us. It was almost shocking how good they were, considering the simple ingredients. Recipes that surprise you in this way are my favourite. We used 1 can of white beans and 1 can of black beans as that’s what we had and the black beans stayed whole and were harder to mash up but they were still delicious and our toddler gobbled up her burger! Will definitely do again.

  45. Eileen

    Deb! These are incredible. You’re right, pickled red onions are perfect with these burgers. I also made your brioche buns from 2009 and David Lebowitz’s homemade mustard and, well, my husband said this was one of the top 5 burgers he’d had in his life!

    1. Mish

      These came out great! I used food processor to quickly grate carrots and found that a potato masher worked much better than a wooden spoon for mashing the beans.

  46. Trisha

    These were tasty but a lot of work. I added to the work by starting with dried black-eyed peas, cooking about half a pound in the slow cooker the day before. Per another commenter I pulsed the beans in the food processor since I wasn’t sure they would smash easily. The burgers were pretty mushy, maybe from my beans or using too much oil in the panko-toasting step.

  47. Francesca

    With no panko at home, I followed the advice of another commenter and toasted instant oats. I also had only one can of beans, but otherwise probably followed the recipe as written and was so thrilled with the result. I was ready to find these healthy-and-tolerable, but they were nommy.

  48. misterneener

    I’m curious about that tube of tomato paste! Does it keep longer than the canned stuff?

    (The reason I’m asking is that I hate canned tomato paste. Recipes — at least the ones I make — rarely call for more than a quarter of a can, and I can never figure out what to do with the rest, which inevitably gets thrown out after going mouldy in the fridge. I’ve tried freezing it, but I use tomato paste so infrequently that I usually forget it’s in there and end up throwing it out anyway six months later. So I either need to find a tomato paste that lasts forever, or figure out how to use up a bunch of it really quickly… and I live alone, so whatever I make with it needs to be freezable!)

    1. deb

      I don’t know that it keeps longer than a vacuumed sealed can but I keep mine for months; it’s great for when you need a little at a time. You can also freeze tomato paste from open cans in tablespoons for future use, as you would cookie dough.

      1. misterneener

        Thanks! Yeah, I’ve tried freezing it in little portions like that, but I guess it’s just one of those out of sight, out of mind things. Maybe if I had a tube in the fridge, I’d think to experiment with it every so often. I’m glad to hear that it lasts that long. I’ve never vacuum-sealed anything so maybe I should look into that too…

  49. Robin

    Deb first and foremost stay safe and healthy. I thought you we enjoy knowing that we are now a three generation family enjoying your recipes. My college age daughter has been sending her grandmother links to your recipes to try while they on trying to shelter in place in Florida. And yes of course I was the one who “introduced” you to my daughter.

    I can’t tell you how glad I am that I bought more carrots last time I needed to venture out to the store. These are getting made this week.

    Okay so my question – that bread looked amazing. Could you post the recipe. I’m trying different breads right now. Mostly no knead sandwich breads and only have all purpose flour. Didn’t think to buy bread flour before it was all gone. No rush on it even if it’s a project for after all this craziness.

    1. deb

      Thanks — I remembered my white bread recipe being better than it came out last week. I’ll work on it again soon, in time for BLT season. It only needs all-purpose.

  50. cpauldin

    Made this exactly as written, and they’re a winner! They’ll obviously not be as juicy as a hamburger so toppings are probably essential. We tried the avocado and hot sauce, tasted great, then tried TJ’s Green Goddess dressing and that was good too! Will make these again, and try freezing some too.

  51. Jennifer

    I made these this weekend. Substituted grated beets for the carrots and black beans for the white. Because that’s what I had. They were excellent!

  52. Mandy S.

    Such a perfect recipe for our social distancing time! I didn’t want to open a can of tomato paste, so I used some of a jar of bruschetta in my fridge. I also didn’t have apple cider vinegar, but used one of the many lemons from our tree. We didn’t have buns — one boy used a tortilla, my husband used bread, and the other boy and I ate them bunless. Thanks for a yummy supper,

  53. Caroline L

    Loved these! I mashed to the point where half the beans were still intact and made sure to form the patties tightly. The whole recipe took me about an hour though so it wasn’t as quick as I hoped, but I also didn’t use a food processor for the grating and mashing, which I will do next time. Still, I will make these again. They were delicious, didn’t use too many ingredients, and were pretty easy. Thank you for sharing, Deb!

  54. Jacqueline Smith

    I didn’t have tomato paste, but I had a thick harissa the consistency of tomato paste. These burgers are 100+ delicious.

  55. Tamar

    Has anyone tried this with another kind of bean? I have red beans in the freezer ready to go, and carrots that arrived from the CSA yesterday…

  56. inthegoodmix

    You saved me again!!! I had a boatload of slightly overcooked black-eyed peas on-hand; carrots and zucchini on their way out. This recipe was IT! My burgers were a tad too moist, but fried nicely in the castiron skillet.

  57. I just made these for lunch today, and they were so delicious. It was my first time making homemade veggie burgers and I was surprised by how easy it was to prepare and how tasty. It made six patties and I’m going to refrigerate two for lunch tomorrow and freeze the extra two for in the future.

    I made them exactly as instructed and ate them on burger buns with mayo, lettuce, mustard, and pickled red onions. Flavorful, inexpensive, and pretty healthy meal. Thank you for the recipe!

  58. Jordy

    Thank you Deb! These were absolutely Delicious. Ate them exactly as directed with lettuce, avocado, pickled red onion and hot sauce. Mine fell apart a bit but it were SO good.

  59. Steph

    We made these for dinner and they were DELICIOUS. The recipe was easy to follow and the burgers turned out beautifully. Only thing we might do differently next time is a bit of red pepper flake for heat. ;-)

    Stay healthy and safe!

  60. I made this after making the crazy complicated Superiority Burger and it was 1/4 the effort and tasted just as good (and according to my eating partner, even better) than the Superiority Burger. I added some garlic and cumin for extra flavor. Thanks for always holding us down with low effort, high reward recipes.

  61. Laura

    I didn’t have any gluten free bread crumbs, but I used 1/2 cup of almond meal and a 1/2 cup of quick oats instead. They held up well while cooking and tasted great.

  62. Sabra

    Congrats to you, Deb! I just saw the news on Eater about your THIRD cookbook. Yay!
    These were delicious! I’ve always wanted to try quick pickling, and these onions really made the burger.
    As a homeschooling mom, I agree with Sarah and Elizabeth. It’s all going to be okay. Read, read, and read some more. Sneaky trick if you can get away with it…turn on the closed captioning for movies and tv. It’s impossible to ignore the words that pass across the screen. And I can’t think of a better way to teach math than doubling (or tripling!!) a chocolate chip cookie recipe and divvying up the cookies among the bakers.

  63. Just wanted to mention a great vegan binder I learned after making Brooks Headley’s Superiority Burger: potato starch and water slurry. Start with a Tbs each. I think I added a little more water. Worked wonderfully to bind the burgers for shaping and cooking. They’re still pretty delicate to pick up and eat but I prefer a lettuce or collard wrap and a knife and fork anyway. :)