Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Carrot and butter bean burgers recipe

28 ratings

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
Healthy
Vegan
Vegetarian
Dairy-free

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)

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
630kj
149kcal 7%
Fat
3g 4%
Saturates
0g 2%
Sugars
3g 3%
Salt
0.4g 7%

of the reference intake
Carbohydrate 22.4g Protein 6.6g Fibre 5.5g

Method

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.

Low energy: Air-fry the burgers for 15 mins at 180°C, turning halfway.

Clever swap: Swap butter beans for chickpeas, and use 200g cooked carrots in place of the tinned ones.

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.

See more Plant-based recipes