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Carrot and butter bean burgers recipe

Carrot and butter bean burgers recipe

27 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


  • 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

  • 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


  1. 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.
  2. 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

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