Carrot Burgers
Yield
18 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
carrots
peeled and cut into chunks |
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | each |
garlic cloves
minced |
|
| 3 | each |
onions
cut into chunks |
|
| 2 | each |
celery stalks
diced |
|
| 2 | each |
green bell peppers
diced |
|
| 5 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
parsley leaves
|
|
| ½ | cup |
tahini (sesame paste)
|
*
|
| 3 | tablespoons |
peanut butter
|
|
| 2 | tablespoons |
cashew butter
(optional) |
* |
| ½ | cup |
wheat germ
bran or flour, (optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
carrots
peeled and cut into chunks |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3 | each |
garlic cloves
minced |
|
| 3 | each |
onions
cut into chunks |
|
| 2 | each |
celery stalks
diced |
|
| 2 | each |
green bell peppers
diced |
|
| 75 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
parsley leaves
|
|
| 118 | ml |
tahini (sesame paste)
|
*
|
| 45 | ml |
peanut butter
|
|
| 3E+1 | ml |
cashew butter
(optional) |
* |
| 118 | ml |
wheat germ
bran or flour, (optional) |
|
Directions
Place the carrots in a medium-sized saucepan containing 3 or 4 inches of water; steam over medium heat for 15 minutes, until soft.
Drain and mash well using a potato masher.
In a large skillet, heat the oil over medium heat; add the diced garlic, onions, celery, and peppers; sauté for 7 minutes.
Add the tamari, basil, garlic powder, parsley, and oregano; sauté for 2 minutes more, until vegetables are soft.
In a large bowl, combine the carrots, sautéed vegetables, tahini and peanut butter.
Season to taste.
If the batter is too wet, add the wheat germ to make it hold together.
Preheat oven to 350℉ (180℃).
Form the mixture into patties, and place on an oiled cookie sheet.
Bake for 10 to 12 minutes, until golden on top.
Turn and bake on the other side until golden brown.
