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Moroccan Chickpea Carrot Burger

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5 from 1 review

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!

Ingredients

  • 1 cup diced onion
  • 2 cups shredded carrots
  • 1 1/2 cups cooked chickpeas (1 can, rinsed and drained)
  • 3 garlic cloves, minced
  • 3/4 cup cooked brown rice
  • 2 dates minced
  • 1 tsp each: cumin and corriander
  • 1/2 tsp each: cinnamon and salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 2 TBS fresh minced parsley
  • 2 large eggs, beaten
  • 5 whole wheat burger buns
  • 5 TBS mayo
  • 1 1/2 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.

Find it online: https://www.alisonsallspice.com/moroccan-chickpea-carrot-burger/