Carrot Burgers

With fresh carrots, chickpeas and curry powder, these carrot veggie burgers are packed with flavor and a vegetarian option for a burger.

Course Sandwich

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings burgers

Calories 247kcal

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 ½ 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!

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.