Carrot And Bean Burger Food

BEEF, BEAN AND VEGGIE BURGERS

Steps:

• Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
• Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
• In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
• Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.

CARROT & SESAME BURGERS

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.

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.