With fresh carrots, chickpeas and curry powder, these carrot burgers are packed with flavor, making them a great vegetarian option for a burger.
If you follow this blog at all, you know Lauren and I love some veggie burgers. While we love a good old-fashioned burger, we just don’t have them that often. Veggie burgers are great for nights where I don’t feel like cooking. We always have some type of vegetarian burger in the freezer for such occasions.
While I’ve shared quite a few recipes, I actually haven’t created a new one recently. I was looking for some inspiration and it actually came from our garden. This year Lauren decided to plant a garden and one of the many fresh vegetables we had were carrots. Since we had quite a few carrots on hand and I was looking for a new recipe, the light went off immediately to create carrot burgers.
I kept going back and forth on flavors and decided to go Indian with curry powder. You may look and be like – wow that’s a lot of curry powder! Don’t worry though, it’s just the right amount. And the addition of the rice give these carrot burgers a great texture that holds together well, something we veggie burger eaters know can be difficult to accomplish. I hope you give these a try and enjoy!
What Ingredients are in this Carrot Veggie Burger Recipe?
- Produce – carrots, shallot, garlic
- Chickpeas
- Old-fashioned oats
- Brown rice
- Egg
- Spices – curry powder, cumin, paprika, salt, black pepper, ground ginger
- Buns
- Toppings – cheese, tomato, avocado, ketchup, etc…
How to Make Carrot Burgers
- Preheat oven to 400°F. Place carrots, shallot and garlic in food processor and pulse until chopped up.
- Add remaining ingredients and pulse until everything comes together.
- Use 1/2 cup measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 8 patties.
- Bake in oven for 20 minutes at 400°F before flipping and baking another 20 minutes. This should give you enough consistency to be able to freeze or cook the rest of the way to eat now. If eating now, heat a medium skillet over medium heat with enough oil to cover bottom of skillet. Cook 3-4 minutes on each side. If using cheese add after flipping. Add toppings of your desire and enjoy!
Curry Powder vs. Curry Paste
Curry powder is a blend of spice mixes usually containing coriander, turmeric and red peppers. Curry paste is a blend of spice mixes mixed with wet ingredients and is much stronger than curry powder. Therefore if you want to use curry paste the ratio is 1 tsp curry paste to 1 tbsp curry powder. In this recipe you’d use 1 1/2 tsp curry paste. You can also make your own curry powder for these carrot burgers.
Can I Make these Vegan/Egg Free?
Yes you can use any egg substitute like flax or chia eggs, or 1 tbsp of vegan mayo. If using flaxseed or chia seeds, stir 1 tbsp flaxseed meal or chia seeds in 2 1/2 tbsp water and let sit for 5 minutes before using. (This replaces 1 egg) I personally don’t eat vegan so don’t make a ton of vegan meals but these will taste just as good with the substitutes.
Tips for Carrot Burgers
I’ve made plenty of veggie burgers in the past few years and discovered that there are three keys to keeping your carrot burgers together.
- Oats – by placing old-fashioned oats in the food processor and pulsing a few times, you create a healthy binder that is better than flour.
- Eggs – eggs help bind the burger. I originally didn’t use eggs and found that they just didn’t hold together like I wanted but with these, 2 eggs make all the difference. As mentioned above, you can use a vegan substitute.
- Bake – bake the patties before freezing or cooking the rest of the way. By baking the veggie burgers for 40 minutes (20 minutes per side), you allow the outside of the patties to develop a crust. You can then freeze the carrot burgers from here or finish on the stove-top to develop a charred crust.
Similar Recipes to Carrot Burgers
- Black Bean Veggie Burgers
- Spicy Cauliflower Veggie Burgers
- Sun-Dried Tomato Chickpea Veggie Burgers
- Butternut Squash Burgers
- Sweet Potato Black Bean Burgers
If you’ve tried these Carrot Burgers or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Carrot Veggie Burgers
Ingredients
- 2 cups chopped carrots
- 1 medium shallot, peeled
- 4 garlic cloves, peeled
- 1 (15.5 oz can) chickpeas, rinsed and drained
- 1 1/2 cups old-fashioned oats
- 1 cup cooked brown rice
- 1 egg, beaten
- 1 tbsp olive oil
- 1 1/2 tbsp curry powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground ginger
- buns, toasted
- Toppings (cheese, avocado, ketchup, etc...)
Instructions
- Preheat oven to 400°F.
- Place carrots, shallot and garlic in food processor and pulse until chopped up. Add remaining ingredients and pulse until everything comes together.
- Use 1/2 cup measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 8 patties.
- Bake in oven for 20 minutes at 400°F before flipping and baking another 20 minutes. This should give you enough consistency to be able to freeze or cook the rest of the way to eat now.
- If eating now, heat a medium skillet over medium heat with enough oil to cover bottom of skillet. Cook 3-4 minutes on each side. If using cheese add after flipping. Add toppings of your desire and enjoy!
Notes
- Oats – by placing old-fashioned oats in the food processor and pulsing a few times, you create a healthy binder that is better than flour.
- Eggs – eggs help bind the burger. I originally didn’t use eggs and found that they just didn’t hold together like I wanted but with these, 2 eggs make all the difference. As mentioned above, you can use a vegan substitute.
- Bake – bake the patties before freezing or cooking the rest of the way. By baking the veggie burgers for 40 minutes (20 minutes per side), you allow the outside of the patties to develop a crust. You can then freeze from here or finish on the stove-top to develop a charred crust.
Interesting combination!