Best Carrot Burgers Recipes

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CURRIED LENTIL, RICE AND CARROT BURGERS



Curried Lentil, Rice and Carrot Burgers image

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

2 tablespoons peanut or canola oil
1/3 cup finely diced onion
1 cup finely diced carrots
6 ounces mushrooms, sliced or finely chopped
1 tablespoon minced fresh ginger
1/2 teaspoon turmeric
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon curry powder
1/2 teaspoon yellow mustard seeds
Pinch of cayenne (or to taste)
Salt and freshly ground pepper to taste
1 cup cooked brown rice
2 1/2 cups cooked brown lentils, drained
1 egg

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

TUNA BURGERS WITH CARROT-GINGER SAUCE



Tuna Burgers with Carrot-Ginger Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 34m

Yield 4 Burgers

Number Of Ingredients 17

1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper
1 pound sushi-grade tuna
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons low-sodium soy sauce
Juice of 1/2 lime
1/4 cup chopped fresh cilantro
1 tablespoon grated fresh ginger
Kosher salt and freshly ground pepper
1 cup spicy sprouts, for garnish
4 whole-grain hamburger buns
1/2 avocado, sliced

Steps:

  • Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
  • Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
  • Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
  • Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Nutrition Facts : Calories 435, Fat 22 grams, SaturatedFat 3.8 grams, Cholesterol 43 milligrams, Sodium 662 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 32 grams

CARROT BURGERS



Carrot Burgers image

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

5 medium carrots, shredded (about 2 cups)
1 small yellow onion, finely chopped
3 tablespoons flour
2 tablespoons cornmeal
1 egg, lightly beaten
2 tablespoons milk (or half and half, or sour cream)
1 teaspoon dried dill weed
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon black pepper
2 tablespoons margarine
1 tablespoon olive oil

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 & SESAME BURGERS



Carrot & sesame burgers image

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

750g carrots , peeled and grated
410g can chickpeas , drained and rinsed
1 small onion , roughly chopped
2 tbsp tahini paste , plus 1 tsp to serve
1 tsp ground cumin
1 egg
3 tbsp olive oil
100g wholemeal breadcrumbs
zest 1 lemon , plus 1 tsp juice
150ml pot natural yogurt
6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
3 tbsp sesame seeds

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

THAI CARROT BURGERS



Thai Carrot Burgers image

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

3 tablespoons olive oil
1 bunch scallions, including 1 inch of the dark green part, thinly sliced
3 garlic cloves, minced
1 2-inch piece fresh ginger, grated
1 serrano chili pepper, finely chopped (with the seeds if you prefer more heat)
4 cups grated carrots (about 8 medium)
1 teaspoon salt
1 teaspoon ground coriander
¾ teaspoon ground turmeric
½ teaspoon ground cinnamon
2 egg whites
2 tablespoons natural, unsweetened peanut butter
Juice of ½ lime
¼ cup roughly chopped cilantro
½ cup toasted bread crumbs

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

MEDITERRANEAN VEGGIE BURGERS WITH MINT-YOGURT SAUCE AND CARROT SALAD



Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad image

Hearty burgers get a healthy makeover with canned lentils. Spread on a tangy yogurt-mint sauce, and serve a zesty carrot salad on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 11

4 medium carrots
3 tablespoons fresh lemon juice
3 tablespoons olive oil
4 scallions, thinly sliced
Coarse salt and ground pepper
5 whole-wheat hamburger buns
1 can (15 ounces) lentils, rinsed, drained, and patted dry
1 large egg
1/4 cup thinly sliced fresh mint leaves
1/2 cup plain low-fat yogurt
1 head Bibb lettuce

Steps:

  • In a food processor fitted with the shredding disk, shred carrots. Transfer to a medium bowl; toss with 2 tablespoons lemon juice, 1 tablespoon oil, and half the scallions. Season with salt and pepper; set aside.
  • Wipe food processor clean, and fit with chopping blade. Process 1 bun until finely ground. Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Pulse just until combined.
  • Dividing evenly, shape mixture into four 3 1/2-inch patties. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.
  • In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.

Nutrition Facts : Calories 360 g, Fat 15 g, Fiber 11 g, Protein 13 g

OVEN-BAKED CARROT BURGERS



Oven-Baked Carrot Burgers image

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

1 lb carrot, grated
1 medium onion, grated
1 cup quick-cooking oats
3 eggs
1 1/2 teaspoons curry powder
1 1/2 teaspoons ginger, grated
1/8 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 teaspoon mustard powder
1 tablespoon olive oil
oil, for brushing

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

SHREDDED CARROT BURGERS



Shredded Carrot Burgers image

Make and share this Shredded Carrot Burgers recipe from Food.com.

Provided by Food.com

Categories     < 30 Mins

Time 20m

Yield 4 Burgers

Number Of Ingredients 14

5 medium carrots, peeled and shredded (about 3 1/2 - 4 cups)
4 scallions, chopped fine
2 teaspoons mild curry powder
3 tablespoons all-purpose flour
3 tablespoons thick Greek yogurt
1 large egg, lightly beaten
2 cups shredded purple cabbage
4 tablespoons olive oil, divided
1/2 lemon, juiced
1 cup roasted red pepper, sliced
2 avocados, sliced
4 focaccia sandwich buns, grilled
kosher salt
ground black pepper

Steps:

  • Equipment:.
  • Food Processor with grater attachment, Medium Nonstick skillet, rubber spatula for flipping burgers.
  • In a large bowl, mix carrots, scallions, curry powder, flour, yogurt, egg, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper until well combined. Use a 1/2 cup measuring cup and make 4 patties, pressing gently to make uniform, then turn out onto a plate.
  • In a medium bowl, mix to combine shredded cabbage, 2 tablespoons olive oil, lemon juice and season to taste with salt and pepper. Set aside.
  • Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Cook carrot burgers until golden and cooked through, about 3-4 minutes per side. Transfer to a towel-lined plate.
  • To assemble burgers, top buns with carrot burger, slices roasted red peppers, avocado and red cabbage slaw.

Nutrition Facts : Calories 500, Fat 31.9, SaturatedFat 5, Cholesterol 46.5, Sodium 778, Carbohydrate 48.5, Fiber 12.2, Sugar 9.3, Protein 10.3

CARROT-CHICKPEA BURGERS



Carrot-Chickpea Burgers image

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

1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon finely chopped garlic (from 3 cloves)
1 cup grated carrots (from 2), plus more for serving
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 can (15.5 ounces) chickpeas, drained
1/2 cup cooked white rice
1/2 cup panko breadcrumbs
1 large egg
3/4 cup packed chopped fresh cilantro, plus leaves for serving
1/2 cup full-fat Greek-style yogurt
Little Gem lettuce, for serving

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.

SPICED LENTIL CARROT VEGGIE BURGERS



Spiced Lentil Carrot Veggie Burgers image

This lentil burger recipe is the tastiest veggie burger you'll find. It's fully vegan, and uses carrots and spices to lighten up the lentils. This recipe is easy to make and will work with just about any variation on the spices you prefer. Lentils are one of the fastest-cooking legumes, making them very handy to make quick meals. They are high in fiber, iron and folic acid, and low in fat. They are an excellent protein source for a healthy diet, whether you are a vegetarian or not.

Provided by Heather Nauta

Categories     Lentil

Time 1h

Yield 6 burgers, 3 serving(s)

Number Of Ingredients 10

1 cup lentils (dry measure)
1 onion, diced
3 carrots, grated
3/4 cup whole grain flour (approx)
1 pinch sea salt
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 pinch black pepper
1 -2 teaspoon olive oil

Steps:

  • Before you begin, the lentils must be fully cooked. Gently boil them in enough water to cover them by 2 inches, with NO salt. Lentils will take about 30 minutes to cook.
  • While they cook, dice the onion and grate the carrots.
  • Drain the cooked lentils and put them in a bowl with the carrots and onion. Mash them a bit, but not too much, and add enough flour to get them to the point where they will stick together. You may also need to add a bit of water. Season the mix with the spices, salt & pepper and stir them through well.
  • With your hands, form the lentil mix into burger shapes. Add a teaspoon of olive oil to a heated pan and lay the burgers inches Leave them for about 10 minutes on the first side, flip, and cook another 5-7 minutes. Put the burgers in an oven on low heat to keep them warm while you cook the second batch.

CARROT BURGERS



Carrot Burgers image

This wonderful meatless dish is quite tasty, and a great alternative to beef burgers when served on a bun with tomato and lettuce with mayo or stone ground mustard. Good served hot or cold. We have used these as main entrees or served a smaller version as side dishes. You may want to experiment with different spices that appeal to your family or even different vegetables such as zucchini. Cheese is another tasty add-in.

Provided by L-GANT

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 40m

Yield 12

Number Of Ingredients 9

2 cups shredded carrots
2 eggs
½ cup mayonnaise
1 medium onion, minced
2 tablespoons olive oil
1 clove garlic, chopped
salt and pepper to taste
6 cups soft bread crumbs
4 cups whole wheat flake cereal, crumbled

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place carrots into a bowl, cover, and heat in the microwave until tender, 2 to 3 minutes.
  • In a large bowl, stir together the eggs, mayonnaise, onion, olive oil, garlic, salt, pepper, and carrots. Mix in bread crumbs until evenly blended. Shape into 12 patties. Pour the cereal onto a plate, and dip the patties into the cereal to coat. Place the patties on a greased baking sheet.
  • Bake for 25 to 30 minutes in the preheated oven, turning once, until golden brown.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 22.5 g, Cholesterol 34.5 mg, Fat 11.5 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 300.1 mg, Sugar 3.7 g

CARROT BURGERS



Carrot Burgers image

"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

1-1/2 cups diced carrots
2 cups crushed cornflakes
2 eggs, lightly beaten
1/4 cup finely chopped celery
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
2 tablespoons vegetable oil
Hamburger buns, optional

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.

MEDITERRANEAN VEGGIE BURGERS WITH MINT-YOGURT SAUCE AND CARROT SALAD



Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad image

Hearty burgers get a healthy makeover with canned lentils. Spread on a tangy yogurt-mint sauce, and serve a zesty carrot salad on the side. When combining the burger ingredients in the food processor, don't overprocess; you want some small chunks to remain to give the patties a nice texture.

Provided by @MakeItYours

Number Of Ingredients 11

4 medium carrots
3 tablespoons fresh lemon juice
3 tablespoons olive oil
4 scallions, thinly sliced
Coarse salt and ground pepper
5 whole-wheat hamburger buns
1 can (15 ounces) lentils, rinsed, drained, and patted dry
1 large egg
1/4 cup thinly sliced fresh mint leaves
1/2 cup plain low-fat yogurt
1 head Bibb lettuce

Steps:

  • Step 1
  • In a food processor fitted with the shredding disk, shred carrots. Transfer to a medium bowl; toss with 2 tablespoons lemon juice, 1 tablespoon oil, and half the scallions. Season with salt and pepper; set aside.
  • Step 2
  • Wipe food processor clean, and fit with chopping blade. Process 1 bun until finely ground. Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Pulse just until combined.
  • Step 3
  • Dividing evenly, shape mixture into four 3 1/2-inch patties. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.
  • Step 4
  • In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.

LENTIL CARROT VEGGIE BURGERS



LENTIL CARROT VEGGIE BURGERS image

Categories     Sandwich     Bean     Vegan

Yield 10 patties

Number Of Ingredients 7

2 cups cooked red lentils
2 cups shredded carrots
1/2 cup chopped chives
1/2 cup chopped walnuts
1/2 cup gluten free oat flour
2 flax eggs (real eggs work too)
Sea salt to taste

Steps:

  • Preheat oven to 350 Place all ingredients in a bowl and mix well. You can mash the lentils a little if the mixture seems a little loose. Use a 1/4 cup measurement to make patties. Place the patties on a lined baking sheet. Bake for 30-35 minutes, stopping halfway to flip the patties. Store these burgers in the fridge in an airtight container. They should last a couple weeks. You can also freeze them for longer storage. Enjoy

TURKEY BURGERS WITH GRATED ZUCCHINI AND CARROT



Turkey Burgers with Grated Zucchini and Carrot image

How to make Turkey Burgers with Grated Zucchini and Carrot

Provided by @MakeItYours

Number Of Ingredients 13

3/4 pound ground turkey
1 medium zucchini, grated
1 medium carrot, grated
2 cloves garlic, finely chopped
3/4 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg
3 tablespoons olive oil
4 slices crusty bread
4 small leaves Boston lettuce
4 tablespoons mayonnaise (optional)
2 teaspoons fresh lemon juice (optional)

Steps:

  • Heat broiler.In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side.Meanwhile, place the bread on a baking sheet and brush with the remaining oil. Broil until golden brown and crisp, about 1 1/2 minutes. Transfer the bread to individual plates. Top with the lettuce leaves and burgers. If using, combine the mayonnaise and lemon juice in a small bowl and serve with the burgers.Upgrade: For extra zest, rub the bread with the cut side of a peeled, halved garlic clove immediately after removing the bread from the oven.
  • Calories: 303
  • Calories from fat: 42%
  • Fat: 14g
  • Saturated fat: 1g
  • Cholesterol: 94mg
  • Sodium: 633mg
  • Carbohydrate: 20g
  • Fiber: 2g
  • Sugars: 2g
  • Protein: 26g

TURKEY BURGERS WITH GRATED ZUCCHINI AND CARROT



TURKEY BURGERS WITH GRATED ZUCCHINI AND CARROT image

Categories     Sandwich     turkey

Number Of Ingredients 12

3/4 lb. ground turkey
1 medium zucchini, grated
1 medium carrot, grated
1 clove garlic, minced
1/2 tsp dried thyme
3/4 tsp salt
1/8 tsp pepper
1 egg
Italian bread crumbs, if needed
Toasted onion rolls
Boston or Butter lettuce leaves
Mayo thinned with a bit of lemon juice

Steps:

  • Combine turkey, zucchini, carrot, garlic, thyme, salt, pepper and egg. If mixture is too wet, add in some italian bread crumbs, as needed. Form the mixture into four patties. Dust with flour and bread crumbs if need to. Saute patties in a tablespoon of olive oil, over medium heat. Cook until no trace of pink remains, turning once -- 4-5 minutes or more per side, depending on size of patty. Serve on toasted onion rolls, with leaf of lettuce and thinned mayo. Makes 4 large burgers.

CARROT POTATO BURGERS



Carrot potato burgers image

This is a tasty way for your whole family to enjoy a good burger with your veggies included. It also stretches the burger further which is so important for so many people these days.

Provided by Lucille Hoerle @hoerlel

Categories     Beef

Number Of Ingredients 8

1 pound(s) ground beef
1/2 cup(s) chopped onion
1 cup(s) shredded raw carrot
1 cup(s) shredded raw potato
1 - egg
1 teaspoon(s) salt and pepper
1 teaspoon(s) worstershire sauce
2 tablespoon(s) oil

Steps:

  • Combine all but oil and form into 8 patties. Fry in oil in skillet over moderate heat for about 15 minutes.

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