We started eating 'burgers' often. This means burger buns filled with all sorts of tasty things: fried or baked halloumi, marinated tofu slices, mushrooms, peppers, onions; fresh lettuce, tomatoes, cucumbers; chutney or ketchup etc etc. Sometimes also some kind of veggie burger. But bought ones are rarely delicious, and homemade a little bit faffy, and I hadn't really figured out a good recipe. This one caught my eye, just after I cooked a somewhat excessive amount of white beans, so I gave it a try.
Heat 1 tbsp olive oil in a large frying pan over low heat. Add the breadcrumbs and cook, stirring often, until lightly browned and crisp, 3 to 5 min. Put crumbs in a large bowl, then return the pan to the heat.
Add 2 tbsp olive oil to the pan, followed by the onion. Cook until softened and lightly golden, 8 to 10 min. Stir in the tomato puree, salt, and carrots and stir frequently until the carrots are soft and a bit blistered, another 8 to 10 min. Add the vinegar, scraping up all the browned bits until the pan is dry. Remove from heat and add the bowl with the toasted breadcrumbs. Add beans and use a wooden spoon or spatula to very coarsely mash the mixture until a bit pasty and sticking together - there should still be plenty of beans intact. Add pepper, and more salt if needed, to taste. Stir in the egg. Shape into 6-8 burgers.
To cook the veggie burgers, heat a thin layer of olive oil in the frying pan over medium heat and carefully cook until browned and slightly firm to the touch, 3 to 4 min per side. Serve hot or at room temperature, with whatever you like on or with veggie burgers.
The first time I tried these they fell apart. The second time I used squishier beans (haricot not white), and they were great - tasty and texturally interesting and good for fitting in a bun. So make sure the beans are on the squishy side.