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This tasty recipe was developed for us by Suzie of Just Crumbs!

Carrot and Black Bean Burgers

This is a hearty, high protein burger that will satisfy even the heartiest carnivores.  Make up a batch and keep some stashed away in your freezer for those days that you need a quick afternoon lunch. Just defrost it quickly in the microwave and crisp it up in a hot skillet! Another quick tip: for less mess in the kitchen, put the grater attachment in your food processor to grate the carrots first, then transfer them to a bowl and continue using the food processor with the blade attachment to make the burger mixture!

black bean burgers


Savoury Carrot and Black Bean Burgers
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  • For the burgers:
  • 4 cloves garlic
  • 1 small Ontario onion, quartered
  • 1 cans (540 mL/19 oz) black beans, drained and rinsed
  • 1/2 cup rolled oats
  • ½ cup panko breadcrumbs, plus more for coating
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 large Ontario carrots, shredded
  • 2 tbsp olive oil, plus more for forming burgers
  • For the slaw:
  • 2 Ontario carrots, shredded
  • 2 Ontario apples, peeled, cored and julienned
  • Juice of 1 lime
  • 2 tbsp canola oil
  • 2 tbsp apple cider vinegar
  • ½ tsp ground pepper
  • ½ tsp salt


  1. In the bowl of a food processor, add garlic and onion and chop; add beans, oats, ½ cup bread crumbs, egg, salt, pepper and pulse again until the mixture comes together to form a paste.
  2. Scrape mixture into a large bowl and stir in carrots; let sit for about 30 minutes or cover and refrigerate overnight.
  3. In a medium bowl, mix together all the carrot slaw ingredients and allow to blend overnight.
  4. With oiled hands, divide the mixture into 5 equal portions. In a skillet over medium-high heat, add olive oil. Place remaining bread crumbs into a shallow plate and coat the burgers in the crumbs. Cook patties 2-3 at a time (do not crowd pan) and cook for about 2-3 minutes; flip over to brown the other side. Once they are browned on both side, place back on a platter and keep warm.
  5. Serve burgers warm or at room temperature with carrot slaw and other toppings of your choice.

Recipe by Suzie Durigon of Just Crumbs for Produce Made Simple.

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