Carrot and butter bean burgers recipe
Make your own vegan burgers using tinned butter beans and baby carrots. Try cooking these in your air-fryer to get them extra crispy.
See method- Serves 4
- Takes 40 mins
- 149 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 garlic cloves, crushed
- 10g fresh coriander, roughly chopped
- 100g fresh breadcrumbs
- 400g tin butter beans, drained
- 300g tin baby carrots in water, drained
- 2 tsp vegetable oil
- buns, salad and chutney, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 630kJ 149.0kcal
- Fat
- 3g
- Saturates
- 0g
- Salt
- 0.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 22.4gProtein 6.6gFibre 5.5g
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- Preheat the oven to gas 5, 190°C, fan 170°C. Put the garlic, coriander, breadcrumbs, beans, carrots and a pinch of salt in a food processor. Pulse until very finely chopped, stopping before it becomes a purée. If you don’t have a food processor, use a potato masher or fork – the burgers will just be chunkier and more crumbly.
- Shape the mixture into 4 large patties and brush with the oil. Bake for 20mins, then turn and bake for another 10 mins. Serve in buns with salad and chutney, if you like.
- Air-fry the burgers for 15 mins at 180°C, turning halfway.
- Swap butter beans for chickpeas, and use 200g cooked carrots in place of the tinned ones.
- See more Plant-based recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
