Moroccan Chickpea Carrot Burger

Moroccan Chickpea Carrot Burger by Alison's AllspiceThe bold spices of this Moroccan chickpea carrot burger are balanced by sweet carrots. Carrots are one of the veggies I always keep on hand.  In the last few weeks, all I have been able to find are whimpy, skinny, pencil sized carrots!

These small carrots are so frustrating for peeling and chopping.  You have to deal with a million carrots instead of a few large ones.  So instead, I found ways to use my carrots by shredding them.  

Moroccan Chickpea Carrot Burger by Alison's Allspice Moroccan Chickpea Carrot Burger by Alison's Allspice Moroccan Chickpea Carrot Burger by Alison's Allspice Moroccan Chickpea Carrot Burger by Alison's AllspiceFor this burger, chickpeas are finely pulsed in the food processor.  I mix them with the shredded carrots, spices, brown rice for added texture, and eggs to bind everything.

What’s a burger without a delicious topping?  I mixed together creamy mayo and tart lemon juice to finish this burger off.  The acidity from the lemon juice balances the flavors, and the creamy spread adds another textural element that make this burger fantastic!

Tips and Tricks for the Moroccan Chickpea Carrot Burger recipe:

  1. Two eggs might seem like a lot at first, but one egg was not enough to hold together the burgers.  Add a tablespoon of chickpea or whole wheat flour if your burgers seem too moist.
  2. These burgers are gluten free.  To keep the recipe gluten free, try serving them as a lettuce wrap, or on top of a salad.
  3. I used romaine lettuce to add crunch to my burger.  Crunch is an essential element for texture.  If you don’t have romaine, try kale, spinach, or mix the lemon mayo with cabbage for a slaw topper!
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Moroccan Chickpea Carrot Burger
 
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The bold spices of this Moroccan chickpea carrot burger are balanced by sweet carrots. This gluten-free veggie patty uses pulsed chickpeas, shredded carrots, Moroccan spices, brown rice for texture, and eggs to bind everything. Then, creamy mayo and tart lemon juice are mixed into a spread to finish this burger off!
Author:
Recipe type: Main
Cuisine: Moroccan
Serves: 5 burgers
Ingredients
  • 1 cup diced onion
  • 2 cups shredded carrots
  • 1½ cups cooked chickpeas (1 can, rinsed and drained)
  • 3 garlic cloves, minced
  • ¾ cup cooked brown rice
  • 2 dates minced
  • 1 tsp each: cumin and corriander
  • ½ tsp each: cinnamon and salt
  • ¼ tsp black pepper
  • ⅛ tsp cayenne pepper
  • 2 TBS fresh minced parsley
  • 2 large eggs, beaten
  • 5 whole wheat burger buns
  • 5 TBS mayo
  • 1½ TBS fresh squeezed lemon juice
  • Romaine lettuce, for serving
Instructions
  1. Add a splash of olive oil and the onion to a large skillet. Cook over medium heat until the onion is translucent, about 5 minutes.
  2. Add carrots and saute 2 more minutes, or until carrots are slightly softened.
  3. Meanwhile, pulse chickpeas in a food processor until finely pulsed (about the size of a rice grain).
  4. Mix together carrot and onion mixture with pulsed chickpeas, rice, minced dates, spices, and parsley. Taste test the mixture increasing salt or spice as necessary. Mix in eggs.
  5. Divide the mixture into 5 portions. Shape a portion into a patty and place as many as will fit into a hot skillet (10 inch skillet holds 3 patties). Cook until golden brown on both sides, flipping carefully. The burger is cooked through when it is firm in the center.
  6. Repeat with remaining burgers.
  7. Mix together mayo and lemon juice. Spread this mixture evenly over the burgers. Place burgers on buns and top with romaine lettuce. Serve.
Notes
This recipe makes 5 large burgers. For a smaller portion, try shaping them into 6 patties.
This recipe was shared at Fiesta Friday.

The bold spices of this Moroccan chickpea carrot burger are balanced by sweet carrots. This gluten-free veggie patty uses pulsed chickpeas, shredded carrots, Moroccan spices, brown rice for texture, and eggs to bind everything. Then, creamy mayo and tart lemon juice are mixed into a spread to finish this burger off!

 

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