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Carrot Burgers recipe

Carrot Burgers recipe


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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals
  • Veggie burger

These budget friendly burgers are not only tasty, but kids love them and they're good for the waistline. Serve as you would a beefburger, or in a wrap with houmous, chilli sauce and shredded lettuce.

254 people made this

IngredientsServes: 6

  • 200g diced carrots
  • 55g crushed corn flakes cereal
  • 2 eggs, beaten
  • 1 stick celery, finely chopped
  • 1 tablespoon minced onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 6 baps or hamburger buns to serve

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Place carrots in a saucepan with a small amount of water. Bring to the boil; reduce heat. Cover and cook for 5 minutes or until tender; drain. In a bowl, combine carrots, corn flakes, eggs, celery, onion, salt, and pepper; mix well. Form into six patties. Heat oil in a frying pan over medium heat; cook patties for 3 minutes on each side or until browned. Serve on baps if desired.

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Reviews & ratingsAverage global rating:(198)

Reviews in English (164)

Used different ingredients.Having read the comments about blandness I added 2 tbsp fresh herbs: corriander and parsley and a teaspoon of cumin powder. I found them very tasty-12 Feb 2010

Very nice but a bit too sweet because of all the carrot/cornflakes. I did add cumin/garlic/parsley abd grate the carrot. To remedy the over sweetness I am going to add next time a bit more celery, rosemary, and a dash of vinegar. A couple of good chef tips with these kind if burgers is to squeeze out the moisture frim the carrots by adding salt and squeezing the moisture out with your hands -that way they fry better. Also once you've made them into burgers you should refrigerate for 25 mins so they get harder - that way they retain their shape when frying, I fried using 1kcal flora spray and worked well. I didn't need a bun/bap and dont think it needs to be served with one either - just use some good quality crisp salad and couple of tbsp of mayo or natural yoghurt. Overall a very good recipe - just tweak it slightly to suit your needs. Finally forgot to say be generous with the salt as the burgers seen to need a fair bit.-25 Nov 2013

Used different ingredients.Instead of cornflakes I used branflakes and added a crushed clove of garlic.-27 Jul 2010


Carrot, Cumin & Kidney Bean Burgers, 9p [A Girl Called Jack]

This burger is where the media storm began, and dubbed ‘the 9p burger’ because of the low cost of the ingredients used to make it, it’s one of my most popular recipes. A can of value range red kidney beans is a cheap but excellent source of protein and I built a lot of my early cooking around it, and they became a firm staple in my household. I triple the recipe to make a batch of them, and freeze them in patties to whip out at a moment’s notice and fry on a low heat. I like mine best in a pitta bread (22p for 6) and a dollop of mango chutney or mayo…

(I’m currently trialling a partnership program with the budget supermarkets that I shop in for my recipes. If you click the links in the recipes I may earn a small commission, but don’t just click for the sake of it as they’re wise to that! As ever, I don’t promote anything I don’t genuinely use and love myself, but if you do online shopping at either of the Big Two, you might want to check out my recommendations)

Makes 4 generous burgers at 15p each or 6 good sized ones at 9p each*: (This post is not sponsored I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

Drain the kidney beans and rinse in cold water to wash away the ‘tinned’ taste. Put into a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes to really soften.

Put the onion, carrot, and cumin into a medium frying pan. Add the splash of oil and cook on a low heat to soften. When the kidney beans have softened, drain well and add to the carrots and onion. Remove from the heat and mash together until you have a smoothish puree, like a mashed potato consistency. Stir in the flour to stiffen.

Heat the remaining oil in the frying pan on a medium heat. With floured hands, take a quarter of the burger mixture and roll it into a ball. Make three more balls with the remaining mixture. Place one in the oil and flatten gently with a fork to make the burger shape. Depending on the size of your pan, you may be able to cook all the burgers at once or need to do them in batches – unless you’re freezing some of the uncooked patties. Cook for a few minutes on one side, before turning. The burgers need to be handled with care as they can be quite fragile before they’re done! When cooked and slightly crisp on both sides, remove from the pan and serve.

Tip: Make the burger mixture in advance and pop into the fridge for a few hours – it firms up nicely and is less fragile when cooking. It will keep, covered, for 2 days so can be made well in advance.

All text copyright Jack Monroe.
This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.


Comments (8)

“This has got to be the strangest thing you’ve ever made.” His first words.
His last words were, “be sure to save this recipe.”
We did not use the grill but I found a hot cast iron skillet provided the perfect char.

Just had these. Sooo very good! The marinade was perfect! I let mine marinade for a few hours and the dogs had a lovely smoky flavour to them. But you know what put these over the top? Proper stone ground mustard. Don’t use Dijon. Don’t use yellow. Get the real stuff. It works soooo well with this recipe!! Definitely going to be my summer go to!

These exceeded my expectations! So easy to make too!

Absolutely amazing! I honestly wasn’t expecting much but we found them to be similar to the real thing! Just as satisfying! This will be our ‘hotdog’ meal from now on.

I can’t imagine this tasting like a hot dog, so I’ll just have to try this.

I’ll admit, I was very doubtful with this recipe. No way could a carrot be as satisfying as an occasional hot dog! But I’m all for new recipes, and has to try it. I marinated the carrots for 24 hours since that time frame coincided with my husband coming home and of course I was going to try these with him! The process was simple, and we followed the recipe to a T. E were both very pleasantly surprised! Don’t skip the liquid smoke, it really gave that extra little something. Give it a try! I don’t think you’ll be disappointed.

Delicious and easy! I will be making this again sokn

Easy to make an absolutely delicious!! Would definitely have again.


Recipe Summary

  • 3 cups uncooked brown rice
  • 6 cups water
  • 1 cup toasted cashews
  • 1 pound toasted unsalted sunflower seeds
  • 1 sweet onion, chopped
  • 6 carrots, chopped
  • 1 tablespoon extra virgin olive oil
  • salt to taste

In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.

Preheat the grill for high heat.

Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.

Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.


Raw Veggie Burgers

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Burgers are not usually the glamour-queens of the kitchen.

We salivate over raw chocolate fudge and dream of tucking into some coconut vanilla ice cream, but get excited about burgers?

Well, I’d like to see if I can change that attitude. Because these veggie burgers rock.

Not only are they incredibly delicious and filling, but they’re raw, vegan and super fast and easy to make.

You just chuck everything into the food processor and blend. Now that’s my kind of recipe!

Then you shape them into burgers and throw them in the dehydrator for a few hours.

I use an egg ring and a willing husband to shape mine, so they look very ‘burger like’ and it takes me almost no time at all.

And dehydrating them is optional as well.

You can just eat the mix straight out of the processor if you like (which is why my recipe usually makes around 18 burgers, instead of 20).

And then of course you have a multitude of choices as to what you eat with your veggie burgers.

They really do go with almost anything, but fresh tomato and avocado is a favourite of mine.

We’ve also been enjoying our veggie burgers with a selection of amazing spreads from Botanical Cuisine, including their Mushroom and Pepper Berry Sauce and their Black Olive Pate.

And these burgers are also really delicious with a simple raw tomato sauce.

And by the time you add your choice of gourmet topping, besides being screamingly delicious, these veggie burgers are also amazingly filling and satisfying.

I’ve never managed more than two for dinner, and I’ve learned the hard way to stop at one if I want any chance of having space left for dessert.

So what are you going to have on yours?


Carrot, Beetroot & Cumin Burgers

Healthy, delicious and simple to make. what more could you want!? Enjoy theses burgers in summer months on the barbecue or for tasty, comfort food in the winter. The recipe below makes about 8-10 burgers. it's good to make them in a big batch like this then freeze the rest. If you only want to make less then halve the recipe.

This recipe is taken straight from our lovely Winter Recipe Guide. Available here for just £3 (over 25 recipes)!

Ingredients:

  • 2 medium onions (diced)
  • 3 cloves garlic (crushed)
  • 500g/10 cups coarsely grated mixed carrot and beetroot grated (using the second biggest holes of the grater)
  • 50g/1 cup fresh coriander, chopped
  • 2 tsp toasted and ground cumin seeds
  • 2 tsp paprika powder
  • 2 tins chickpeas, drained and ground roughly in food processor (or crushed with potato masher)
  • 100g ground flax
  • Salt (enough to create good, strong flavour before they are cooked)

Method:

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6
  2. Fry the onion until lightly browned on a medium heat. Add the garlic and fry for a minute or two.
  3. Mix all ingredients together in a large mixing bowl until fully combined but not completely smooth (this is best done using your hands).
  4. Shape the mixture into ten balls and then flatten and shape into burgers (if you are freezing any of the burgers, put them in the freezer at this stage).
  5. Place on a lined baking tray and heat in the oven for around 30 minutes or until lightly browned.
  6. If Barbecuing, heat in the oven for just 20 minutes and then transfer to a hot barbecue. Cook on either side until lightly charred.

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.


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.

And I hate asking this, but if you own a copy, would you please consider submitting a review on Amazon?

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.


Carrot, Cumin and Kidney Bean Burgers

These meatless burgers are budget-friendly, with a surprisingly crisp exterior and satisfying, soft chew.

Make Ahead: The burger patties can be refrigerated (uncooked) for up to 2 days. They freeze well (uncooked) for up to 3 months for best results, layer them between pieces of wax or parchment paper before wrapping tightly in plastic wrap.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Heat a tablespoon of the oil in a large skillet over medium heat. Once the oil shimmers, stir in the onion, carrot, cumin and cilantro or parsley. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables have softened, then transfer to a mixing bowl. Wipe out the skillet.

Add the kidney beans, mashing them into the bowl to form a burger mix that looks almost pureed. Stir in the flour, which should stiffen the mix, adding more by the teaspoon as needed. Taste, and season with salt, pepper and/or crushed red pepper flakes. Form a total of 4 to 6 patties (the size you like), making them about 1/2-inch thick.

Pour in just enough oil to coat the bottom of the same skillet you used heat it over medium heat. Once the oil shimmers, add as many patties as will fit in a single, uncrowded layer cook just long enough to heat through and develop a nice crust on each side, turning them over as needed.

Recipe Source

Adapted from a recipe originally published in "A Girl Called Jack: 100 Delicious Budget Recipes," by Jack Monroe (Michael Joseph, 2014).


What kid doesn’t love burgers? These carrot & chickpea burgers have a sweet and yummy twist - they are veg-filled and really delicious. The real joy of this recipe comes from the kids getting their hands dirty and shaping the patties.

Recipe and image by Claire Wright (addsomeveg.com) for Veg Power (vegpower.org.uk)

Ingredients

  • 3 medium carrots, grated
  • 1x 400g tin of chickpeas, drained
  • 1 medium egg
  • salt & pepper, to taste
  • 2 tbsp dried mixed herbs
  • 100g breadcrumbs or porridge oats
  • Your choice of extras to serve: burger buns, sliced tomatoes, sliced avocados, lettuce, mayonnaise or hummus or pesto, pickles, sliced cheese, or your own favourites

Method

  • Mix carrots, chickpeas, egg, salt & pepper, dried mixed herbs and breadcrumbs or oats in a food processor to form a smooth, thick paste.
  • Form into 8 patties and fry in a drizzle of olive oil in a pan set over medium heat until cooked through and golden (about 3-4 mins on each side).
  • Serve with your choice of bun, fillings and extras.

To make it extra fun for the kids, choose a selection of favourite burger fillings you are happy for them to eat and lay them out in bowls and plates on the table to make it a “build-your-own” burger dinner. They are more likely to eat the veg they choose to put in it themselves!


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.


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.

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.

Previously

Carrot and White Bean Burgers

  • Servings: 6 burger patties
  • Time: 1 hour
  • Source:Lukas Volger's Start Simple
  • 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

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.



Comments:

  1. Jerrick

    Thank you, it was interesting to read.

  2. Brooke

    it does not have analogues?

  3. Maldue

    Curiously....



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