This is a scaled-down, spiced-up, and veganized adaptation of the Carrot and White Bean Burgers recipe on the inimitable Smitten Kitchen site. Hot sauce and caramelized onions boost the flavor and garbanzo bean flour holds the burgers together.
These veggie burgers are delicious with all types of beans, so use your your favorite — Great Northern, Cannellini, black beans, etc. And, they’re great paired with Cajun Yam Fries, a recipe adapted from vegan chef Chloe Coscarelli.
The carmelized onions are optional, of course, but they add a nice touch. Adorn your veggie burgers the way you like them, topping with lettuce, tomatoes, pickles, carmelized onions, hot sauce, etc. Enjoy!
4 burger buns, toasted
Sliced tomatoes (optional)
Siracha, Frank’s or other hot sauce
1/2 Tbsp flaxseed meal
1 1/2 Tbsp water
5 Tbsp olive oil, divided
1/4 cup breadcrumbs
1 1/2 cups red onions, diced small for carmelized onion topping (optional)
1 cup red onions, diced small for veggie burgers
1 carrot, grated (about 1/2 cup)
1/2 tsp salt
1/2 tsp red pepper flakes
1 Tbsp tomato paste
1 Tbsp Siracha, Frank’s (or other) hot pepper sauce, plus more for serving
1/2 Tbsp apple cider vinegar
1 15 oz can of beans (Cannellini, Great Northern, or black beans), rinsed and drained
1 Tbsp garbanzo bean flour
Make a mini flax egg by combining the flaxseed meal with 1 1/2 tablespoons of water and mixing it well. Set aside but stir every once and a while as you go on with the recipe. It will thicken as it rests.
Make the optional carmelized onions next. Heat 2 tablespoons of olive oil in a small frying pan over medium heat. Add 1 1/2 cups of diced red onion and cook, stirring occasionally, until the onion has become darkly carmelized and sweetened. When the onions are done to your liking, scrape them into a small bowl and set them aside as a topping.
In the meantime, make the veggie burgers. In a medium frying pan, heat 1 tablespoon of olive oil over medium high heat. Add the breadcrumbs and stir frequently until lightly browned and crisp. When finished, scrape them into a large bowl.
Next, in the same frying pan, heat 2 tablespoons of olive oil over medium high heat. Add the remaining cup of diced red onion and cook for about 5-10 minutes, until soft. Then, stir in the hot pepper flakes. Continue cooking until the onion is lightly browned, about 5 more minutes. Stir in the tomato paste until well incorporated and cook for a moment or two. Then, add the hot sauce and salt, and mix well.
Add the shredded carrots and continue cooking, stirring occasionally. Adjust the heat as you go so the onion mixture doesn’t burn. When everything is fragrant and well done, add 1 tablespoon of apple cider vinegar and stir until the bottom of the pan is dry.
Scrape everything into the bowl containing the breadcrumbs.
Add the beans, 1 tablespoon of garbanzo bean flour, and the mini flax egg to the breadcrumb bowl and mix well, mashing everything together, but leaving some texture.
Form into four patties. You can make the veggie burgers ahead to this point and refrigerate them until you are ready to cook. They’ll last a few days in the refrigerator.
To cook the burgers, add 2-3 tablespoons of olive oil to the same frying pan over medium heat. Add the patties and fry each side until a nice golden brown color is achieved, at least 5 minutes per side. If you like your veggie burgers well done, you can lower the heat and cook them for a few extra minutes.
Serve on toasted buns with the carmelized red onions and hot sauce on top. For extra crunch and zing, add lettuce and sliced tomatoes.