Best Carrotnutbean Burger Recipes

CARROT/NUT/BEAN BURGER

Steps:

• Saute onions and garlic in 1 tablespoon oil over medium heat until translucent.
• Do not brown.
• Add coriander and cumin and cook 2 more minutes.
• If using mushrooms, add and saute 5 minutes more.
• Put the onion, mushroom,spice mixture in a large bowl and add the grated carrots, nuts, parsley, salt (or miso) and pepper.
• Process the rice and beans until pureed.
• Add to the bowl.
• If using tofu, add to the bowl now.
• Mix the works gently with your hands (yes, your hands) to distribute the ingredients evenly.
• Don't pound or mush.
• Dust your hands well with flour and form the mix into six generous patties, squeezing firmly.
• In a large iron skillet, heat the rest of the oil on medium.
• Without crowding them, cook the patties for 4 minutes on each side or until deep golden brown.
• Serve immediately.

CARIBBEAN BEAN BURGERS

Steps:

• Mash beans with a fork until smooth. Stir in bread crumbs, chopped onion, egg, milk, minced garlic, jerk seasoning, and salt; mix well. Shape into 4 patties.
• Heat a skillet over medium heat and spray with cooking spray. Cook patties until browned, turning once, about 8 minutes total.
• Serve on buns, topped with tomato and onion, and any other condiments of you like.

BLACK BEAN AND WALNUT BURGERS

Steps:

• Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
• Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
• Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

CARROT RICE NUT BURGER

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.