Smokey Carrot Bean Burger

Smokey Carrot Bean Burger

This one's a proper crowd-pleaser and honestly one of our go-to burger recipes when we want something that really delivers. The smoky roasted carrots are the star; they bring this deep, sweet, slightly charred flavour that pairs so well with the hearty black beans. We've made this so many times and it still gets us every time, especially when that carrot mayo hits the bun. It's got a bit of a project feel to it, but trust us, 25 minutes and you've got something seriously impressive on the table tonight.

Cook: 25 min
Serves 4

Before You Start

  • Large baking tray
  • Food processor
  • Large frying pan
  • Roast carrots for 20 minutes until soft & golden

Ingredients

  • 700g carrots
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 225g smoked tofu
  • 1 tin of black beans
  • 100g breadcrumbs
  • handful of coriander
  • 1 lime
  • olive oil
  • 80g roasted carrots - (use from above)
  • 120g plant-based mayonnaise
  • 3 carrots
  • 2 spring onions
  • 1 lime
  • 60g jarred jalapeños
  • handful of coriander
  • sea salt
  • lettuce
  • burger buns

Method

1

For the smokey carrots

  • Peel and cut the carrots into chunky rounds
  • On your baking tray, toss the carrots with the paprika, cumin, chilli, garlic powder and 1tbsp olive oil
  • Roast for 20 minutes until soft and golden
  • Once cooked, reserve 80g of roasted carrots for the mayo
2

For the patty mixture

  • Drain and rinse the black beans, roughly chop the coriander and zest the lime
  • Using the bowl of your food processor, pulse the tofu, black beans and roasted carrots until broken down, but not completely smooth, you want quite a chunky mix
  • Add the zest and coriander to the bean mixture, along with the breadcrumbs and a drizzle of olive oil
  • Then shape the mixture into 6 patties
3

For the roasted carrot mayo and slaw

  • Wipe the bowl of your food processor clean, add the mayo and roasted carrots
  • Blend until you have a smooth consistency You could also use a nutribullet
  • Set to one side until you assemble the burgers
  • Peel and julienne the carrots, slice the spring onions, cut the lime in half, roughly chop the jalapenos and coriander
  • Combine carrots, spring onions, juice from ½ lime, jalapenos and coriander in a bowl with a drizzle of olive oil and a pinch of flakey salt
  • Mix well and set aside
4

Cook the patties

  • Put a large frying pan on medium to high heat, add enough oil to coat the bottom
  • Cook the burgers for 4 minutes on each side, or until golden brown, you could also BBQ or bake the burgers
5

For the burger buns

  • Slice in half and toast under the grill
  • Spread each half of the buns with carrot mayo, then lettuce, next the patty, then the carrot slaw, top with the burger lid and dig in!

Tips & Variations

  • Make the patties ahead: These hold together brilliantly if you shape them and pop them in the fridge for 30 minutes before cooking. It really helps them stay firm in the pan.
  • Spice it up: If you like heat, add a pinch more chilli to the carrot roasting mix or stir some hot sauce into the carrot mayo. Henry always sneaks in a bit extra.
  • Bun upgrade: We love these in a toasted brioche-style bun but any soft burger bun works well. Just warm it slightly before serving and it takes the whole thing to another level.

Why This Works

The trick here is roasting the carrots with paprika, cumin and chilli before they go into the patty. That extra step builds real depth and means you're not just eating a beige bean burger. We also love that the reserved roasted carrots go into the mayo, so every bite is layered with that smoky flavour all the way through. It's one of those little things that makes a big difference.