Carrot, Cumin and Kidney Bean Burgers 4.000

Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Dec 10, 2018

These meatless burgers are budget-friendly, with a surprisingly crisp exterior and satisfying, soft chew.

To read the accompanying story, see: Canned foods helped her through poverty. Now Britain’s ‘Tin Can Cook’ inspires others with her budget recipes.

Make Ahead: The burger patties can be refrigerated (uncooked) for up to 2 days. They freeze well (uncooked) for up to 3 months; for best results, layer them between pieces of wax or parchment paper before wrapping tightly in plastic wrap.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • Sunflower or other neutral-tasting oil
  • 1 small onion, finely chopped
  • 1 large carrot, scrubbed well and finely chopped
  • 1 teaspoon ground cumin
  • Leaves from 4 stems cilantro or 2 stems curly parsley, finely chopped
  • 14 ounces no-salt-added canned kidney beans, drained and rinsed
  • 1 teaspoon flour, or more as needed
  • Kosher salt
  • Freshly ground black pepper
  • Crushed red pepper flakes
  • Hamburger or other soft buns, for serving

Directions

Heat a tablespoon of the oil in a large skillet over medium heat. Once the oil shimmers, stir in the onion, carrot, cumin and cilantro or parsley. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables have softened, then transfer to a mixing bowl. Wipe out the skillet.

Add the kidney beans, mashing them into the bowl to form a burger mix that looks almost pureed. Stir in the flour, which should stiffen the mix, adding more by the teaspoon as needed. Taste, and season with salt, pepper and/or crushed red pepper flakes. Form a total of 4 to 6 patties (the size you like), making them about 1/2-inch thick.

Pour in just enough oil to coat the bottom of the same skillet you used; heat it over medium heat. Once the oil shimmers, add as many patties as will fit in a single, uncrowded layer; cook just long enough to heat through and develop a nice crust on each side, turning them over as needed.

Serve warm, on buns.

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Recipe Source

Adapted from a recipe originally published in "A Girl Called Jack: 100 Delicious Budget Recipes," by Jack Monroe (Michael Joseph, 2014).

Tested by Bonnie S. Benwick.

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