CARROT & SESAME BURGERS
Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened - it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
- Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
- Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.
Nutrition Facts : Calories 284 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
CARROT BURGERS
"These carrot patties were a big hit with my children when they were growing up," reports Phyllis Moody of King William, Virginia. Cornflakes provide the taste that kids find so appealing, while the low price-just 18¢ a burger-makes them attractive to parents.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender; drain., In a large bowl, combine the carrots, cornflakes, eggs, celery, onion, salt, sugar and pepper. Form into six patties. Heat oil in a skillet over medium heat; cook patties for 3 minutes on each side or until browned. Serve on buns if desired.
Nutrition Facts : Calories 188 calories, Fat 6g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 447mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
CARROT BURGERS
These tasty morsels make a great side dish and a great breakfast too! Adapted from Cook Now Serve Later cookbook. African, Scandinavian, New England, Southern, Mid Atlantic, Mid West
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the carrots, onion, flour, corneal, egg, milk, dill, sugar, salt, baking powder and pepper. Shape the mixture into 8 patties about 1 1/2" thick. Transfer to a platter, cover with plastic wrap and refrigerate for at least 1 hour. This will keep up to 12 hours.
- Heat the margarine and the oil in a heavy 10" skillet until sizzling, about 1 minute. Turn heat down to medium . Brown the patties for 5-8 minutes on each side. Drain on a platter lined with paper towels, then serve immediately. You may serve this as a side dish or a light luncheon along with a mixed green salad and whole grain bread. This would also be good as a breakfast with maple syrup! Enjoy!
Nutrition Facts : Calories 179.7, Fat 10.9, SaturatedFat 2.3, Cholesterol 47.6, Sodium 456.7, Carbohydrate 17.6, Fiber 2.9, Sugar 5, Protein 3.8
OVEN-BAKED CARROT BURGERS
This is my own recipe for carrot burgers. I try to cut down on fat and that is why they are oven baked and not fried.
Provided by Chef Dudo
Categories Lunch/Snacks
Time 45m
Yield 4-5 burgers, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Grate carrots and onion.
- Drain and squeeze out as much liquid as possible.
- Add oats, eggs, oil and spices; mix well.
- Put a parchment paper on a baking sheet and brush with a little oil.
- Form 4-5 burgers with your hands and put on baking sheet.
- Bake, in the middle of the oven, for about 15 minutes.
- Turn the burgers and bake another 15 minutes.
- They freeze well.
Nutrition Facts : Calories 226.5, Fat 8.8, SaturatedFat 2, Cholesterol 139.5, Sodium 319.7, Carbohydrate 29, Fiber 6.2, Sugar 7, Protein 9.1
CURRIED LENTIL, RICE AND CARROT BURGERS
I love the Indian spices in these burgers. The turmeric offers bonus antioxidant health benefits, but even without it, they're in abundance in this recipe, with all the carrots and ginger.
Provided by Martha Rose Shulman
Time 40m
Yield 6 burgers.
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.
- Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.
- Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don't fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams, TransFat 0 grams
CARROT-CHICKPEA BURGERS
Try this easy plant-based main that will give a whole new meaning to burger night and is also just right for a casual Meatless Monday dinner. Egg, panko, and cooked white rice work together to bind chickpeas and grated carrots together into a sturdy, flippable patty. Minced garlic and cilantro boost the natural earthy flavors of this burger that doesn't need a bun. Serve with lettuce leaves for wrapping.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons oil in a skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add carrots; season with salt and pepper and cook, stirring, 1 minute. In a food processor, pulse 1 cup chickpeas, rice, panko, and egg to a paste.
- Add remaining chickpeas, carrot mixture, 1/2 cup cilantro, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Shape into four 3/4-inch-thick patties; refrigerate 20 minutes.
- Stir together yogurt, remaining 1/4 cup cilantro, and 1 teaspoon oil; season. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add burgers and cook until golden, 3 to 4 minutes a side. Serve over lettuce with more carrots, yogurt sauce, a drizzle of oil, and a sprinkle of pepper and cilantro leaves.
CARROT RICE NUT BURGER
This is a wonderful alternative to hamburgers. Use organic ingredients! There is a difference.
Provided by Janice Joyner
Categories Main Dish Recipes Burger Recipes Veggie
Time 2h30m
Yield 20
Number Of Ingredients 8
Steps:
- In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
- Preheat the grill for high heat.
- Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
- Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 26.3 g, Fat 16.2 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 53.1 mg, Sugar 2.6 g
CARROT BURGERS
'These carrot patties were a big hit with my children when they were growing up,' reports Phyllis Moody of King William, Virginia. Cornflakes provide the taste that kids find so appealing, while the low price--just 18¢ a burger--makes them attractive to parents.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Place carrots in a saucepan with a small amount of water. Bring to a boil; reduce heat. Cover and cook for 5 minutes or until tender; drain. In a bowl, combine carrots, cornflakes, eggs, celery, onion, salt, sugar and pepper; mix well. Form into six patties. Heat oil in a skillet over medium heat; cook patties for 3 minutes on each side or until browned. Serve on buns if desired.
Nutrition Facts : Calories 233 calories, Carbohydrate 33.1 g, Cholesterol 62 mg, Fat 8.2 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 485.3 mg, Sugar 5.6 g
CARROT & CHICKPEA VEGGIE BURGER RECIPE BY TASTY
Here's what you need: chickpeas, oats, shredded carrot, red onion, egg, salt, pepper, garlic powder, olive oil, lemon, olive oil, whole wheat burger bun, tomato, butter lettuce, red onion, avocado, mustard
Provided by Claire Nolan
Categories Dinner
Yield 6 burgers
Number Of Ingredients 17
Steps:
- In a food processor, combine chickpeas, oats, carrots, red onion, egg, salt, pepper, garlic powder, and olive oil. Blend just until combined.
- Add lemon juice and blend again until well-combined.
- Scoop out a handful of the mixture and form into patties.
- Heat a tablespoon of olive oil over medium-high heat.
- Cook the patty 4-5 minutes on each side, or until golden brown.
- Assemble with your favorite burger toppings.
- Enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 40 grams, Fat 7 grams, Fiber 9 grams, Protein 11 grams, Sugar 5 grams
THAI CARROT BURGERS
Red cabbage slaw goes nicely with these burgers, either as a side or served directly on the burgers, as does julienned cabbage that's been tossed in a bit of rice vinegar and salt.
Provided by Jeff Gordinier
Categories dinner, lunch
Time 45m
Yield 4 burgers
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees. Warm 1 tablespoon of the oil over medium heat in a large sauté pan that has a lid. When hot, add the scallions and cook just until they begin to soften, about 2 minutes. Add the garlic, ginger, and serrano pepper and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.
- In a mixing bowl, whisk together the egg whites, peanut butter, and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs. Let sit for about 10 minutes to allow the crumbs to absorb some liquid. Adjust seasonings. Shape into 4 patties.
- In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and brown 2 or 3 minutes on each side. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 8 grams, TransFat 0 grams
CARROT AND BEAN BURGER
Flavourful, carrot and bean burgers whichvmake a great lunch dish and they are freezable.
Provided by kiixi
Time 40m
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- In a large pan, heat the oil and then add the onion. Saute for 2 mins. Add the garlic, carrots, cumin and coriander and stir for a further 1 minute. Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
- Drain the carrots and mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander or mint. Mix well and season to taste and leave to cool.
- Divide the mixture into six. Using wet hands, shape each piece into a burger approx 2.5cm/1in thick. The burgers can be chilled at this point if you are not serving them immediately. (Place the burgers on a paper lined baking tray and freeze until solid. Wrap in bags then freeze for up to 3 months. Thaw in a single layer on a baking tray before cooking.)
- Preheat the oven to 220C/Fan200C and put a large baking sheet in to preheat.
- Spray or brush a little oil on both sides of the burgers, place onto the hot baking sheet and bake in the preheated oven for 20-25 mins or until a pale golden colour.
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