Dhanson at 00:46, 25 July 2021

2021-07-25T00:46:20Z

← Older revision		Revision as of 00:46, 25 July 2021
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	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=20 min		\|PrepTime=20 min
	\|CookTime=~~5-10~~ min		\|CookTime=~45 min
	\|Source=[https://smittenkitchen.com/2020/03/carrot-and-white-bean-burgers/ Smitten Kitchen.com]		\|Source=[https://smittenkitchen.com/2020/03/carrot-and-white-bean-burgers/ Smitten Kitchen.com]
	\|Yield=6 patties		\|Yield=6 patties
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	=== Preparation ===		=== Preparation ===
	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.		Heat 1 tablespoon olive oil in a large skillet over medium-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.		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.

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=5-10 min |Source=[https://smittenkitchen.com/2020/03/carrot-and-white-bean-burgers/ Smitten Kitchen.com] |Yield=6 patties |Rating={{..."

2020-04-11T02:46:56Z

Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=5-10 min |Source=[https://smittenkitchen.com/2020/03/carrot-and-white-bean-burgers/ Smitten Kitchen.com] |Yield=6 patties |Rating={{..."

New page

{{RecipeSummary
|PrepTime=20 min
|CookTime=5-10 min
|Source=[https://smittenkitchen.com/2020/03/carrot-and-white-bean-burgers/ Smitten Kitchen.com]
|Yield=6 patties
|Rating={{Very Good}}
}}
Note from Smitten Kitchen: ''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)''

=== Ingredients ===
* olive oil
* 1/2 c panko-style breadcrumbs
* 1-2 shallots, or 1 small onion, diced
* 1 T tomato paste
* 1 1/2 t kosher salt
* 1 c packed grater carrot (about 2 medium carrots)
* 1 1/2 T apple cider vinegar
* 2 x 15 oz cans cannellini or other white beans, drained and rinsed
* 1 large egg, beaten
* fresh ground black pepper
* burger accompaniments, as you like

=== Preparation ===
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.

[[Category:Main Dish]]
[[Category:Carrots]]

Carrot and White Bean Burgers - Revision history

Dhanson at 00:46, 25 July 2021

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=5-10 min |Source=[https://smittenkitchen.com/2020/03/carrot-and-white-bean-burgers/ Smitten Kitchen.com] |Yield=6 patties |Rating={{..."