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
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.
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
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.
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
KRAUTBURGERS
Even after more than 50 years of marriage, I love to bake and cook for family and friends. The recipe for these rolls stuffed with cabbage and ground beef has been in my files for years.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 32 buns.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, cook cabbage and onion until tender. , In a large bowl, combine the meat, cabbage mixture, salt, pepper and seasoned salt. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. square. Cut into 4-in. squares. Place 1/4 cup filling in the center of each. Bring corners over filling; pinch to seal. , Place, seam side down, on greased baking sheets. Do not let rise. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks. Brush with melted butter. Serve warm. Refrigerate leftovers.
Nutrition Facts :
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
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