These carrot burgers taste wonderful and look amazing, with their dark meat from the black beans and their red highlights from the beets. So good.
- 1/2 C panko crumbs (gluten-free if you prefer)
- 1 T Olive oil
- 2 Shallots, minced
- 1 Small leek, minced
- 1 T of San Marzano tomato paste
- 2 medium carrots, diced
- 1 small red beet, diced
- 1 T Apple cider vinegar
- 1/2 T good balsamic vinegar
- 1 t salt
- 1/2 t curry
- 2 15–oz. cans of black beans, rinsed and drained, one tablespoon of liquid reserved
- Pinch of cayenne pepper
- Toss the diced carrots and beets in a bowl with tomato paste and curry powder until well coated.
- Roast on a sheet pan for 15 minutes at 350° or until they give slightly to a fork—not too soft; remove from oven.
- Add the panko and olive oil to a saute pan and toast until crispy and brown. Place in a large bowl.
- Saute the minced shallots and leeks until translucent and very slightly browned.
- Add the lightly roasted beets and carrots to the pan and saute until the shallots and leeks turn light brown and begin sticking to the pan.
- Add vinegars to the pan to deglaze, getting that food incorporated.
- Add mixture to the bowl with the panko crumbs, beans, and reserved bean liquid. Mash roughly with a mallet or a wooden spoon until the mixture is combined, but still a bit chunky.
- Form into six patties and store in plastic containers to transport them to the party or backyard.
- Grill over a hot flame until burgers caramelize, about two minutes on each side.
- Season to taste, serve on vegan buns with vegan dijon mustard.
- Any kind of bean will work, but black beans give your burgers a more burgery color, which helps mess with your meat-eating friends’ minds.
- Which vinegars you use is your call—mix it up.
- You can give these burgers an Asian flair by adding a dash of sesame oil to the pan and using rice vinegar and vegan soy sauce.
- Category: sandwich
- Method: grill
- Cuisine: barbecue
Keywords: carrots, bbq, vegan, barbecue, black bean burgers