Looking for a tasty way to sneak some veggies into your basic bean burger? I think I may have what your looking for. Tonight I had a little fun experimenting with the last two parsnips and carrots I had in the fridge.
I wanted to find a way to create a burger with them that didn’t require a lot of filling to hold the veggies together. After experimenting with larger grated carrots in the past, I knew smaller pieces would be the key. I started by grating the parsnips and carrots on the fine side- as opposed to the larger side – of the grater and, after getting my arm worked for a few minutes with little progress, I moved to the food processor. Much better.
The crumbly, finer pieces held together beautifully with the beans and egg with minimal flour – exactly what I was going for. Burger perfection. 
Parsnip & Carrot Burgers
- 2 parsnips
- 2 carrots
- 1 can of black beans
- 1 egg
- 1/4 c whole wheat flour
- 1/4 c blue cheese
- chili powder
- onion powder
- garlic salt
- salt & pepper
Preheat the oven to 400.
Start by placing the parsnips and carrots in the food processor on ‘chop’ until you get a fine texture. If you don’t have a food processor, you can also grate the carrots and parsnips using the fine side of the grater.
Wash and drain the can of black beans and place them in a separate bowl. Using your hands, lightly squish the beans together.
Once the beans are squished, add the carrots/parsnips, egg, flour, blue cheese, and seasonings to the beans. Work the mix with your hands and form 4 patties.
Bake the patties for 15 minutes, flip, and bake for 15 more minutes.
Serve smothered with bbq sauce.
And a side of brussels sprouts.
The patties were great. They didn’t fall apart and were full of flavor. I would call this one a win.
For dessert I had two pieces of Godiva chocolate
Earlier I had an apple with peanut butter as a snack
Now I’m off to cuddle with my Valentine.
Good Night!
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