Carrot Cumin Chickpea Burgers
Sometimes when I want a veggie burger, I want a vegetable burger. Not some “looks like meat – feels like meat” substitute. Not some “14grams of protein, just like chicken!” manufactured patty.
Nope. I just want vegetables. Slapped between to pieces of bread. With pickles on the side.
(Okay, I know those are roasted potato fries in the background, but pickles would have been tasty, too!)
These veggie burgers were quite filling. The flavor was great – a splash of soy saue and seasame oil adorned my burger and a dollop of mayo accompanied the Omnivore’s. They were also great simply served as a veggie-patty without the bread.
The main ingredient is shredded carrots. Finely, shredded carrots. If you don’t have a food processor, don’t bother. Well, if you don’t have a food processor AND you’re short for time AND you mind grating your nails on a handheld box-grater, don’t bother. After shredding the carrots, they must be wrapped tightly in a cheesecloth to remove excess moisture. I squoze about 1/4 cup carrot juice out of my batch.
The original recipe called for onions, but I subbed scallions. Why? They look pretty next to the carrots and taste great raw. At the end of the recipe, the patties are smothered in sesame seeds, which made the burger itself seem distinclty asianesque to me.
Carrot, Cumin and Chickpea Burgers (4, adapted from here)
2 scallions, sliced
1 3/4 cup chickpeas
3 carrots, finely shredded and drained
2 T tahini
2 t cumin
1 egg, beaten
1/3 cup bread crumbs
Zest of 1 lemon
1/4 tsp salt
In a food processor, combine chickpeas, carrots, tahini, salt, and scallions to form a paste. Add breadcrumbs, egg, and lemon zest, and combine using your hands. Shape into patties and coat with sesame seeds. Refrigerate for 1 hour. Spray a nonstick pan with olive oil and cook 3-4 minutes each side, turning carefully.