Allergen-Friendly Carrot Tahini Bean Burgers
Recipe type: Burger
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1½ cups cooked pinto beans
  • 1 cup carrot purée (about 6 medium carrots, steamed and mashed – you could also use canned butternut squash, sweet potato or pumpkin purée)
  • ½ cup gluten-free rolled oats
  • 3 tbsp tahini (or another nut or seed butter)
  • ¼ tsp ground cumin
  • ¼ tsp salt
  1. Put the oats in a food processor and pulse a couple of times. Add the beans, carrot purée, tahini, cumin and salt.
  2. Process everything until well mixed. It doesn’t have to be completely smooth – you could also leave it chunkier if you’d like.
  3. Taste and if necessary, adjust cumin and salt. Put the mixture in the fridge for 15 minutes.
  4. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  5. After the mixture has chilled, wet your hands and shape it into burgers. I use about a heaping ⅓ cup for each burger, but you could vary the size from ¼-1/2 cup depending on how big you like your veggie burgers.
  6. Bake for 30 minutes, gently flipping halfway, until they are dry on top. For smaller burgers, check on them at the 25-minute mark. For larger ones, you may need 35 minutes.
  7. Allow to cool for a few minutes before serving.
Recipe by Food Bloggers of Canada at