Good For the Eyes and the Tummy – Carrot-Chickpea Burgers

Carrot-Chickpea Burgers great tasting meat alternative will be a hit at the next burger night! The whole family will love this nutritious plant-based patty and you don’t even need buns to enjoy it, simply wrap it with sturdy lettuce and enjoy! 

Ingredients:

• ¼ cup extra-virgin olive oil and more for drizzling
• 1 tablespoon finely chopped garlic (3 cloves)
• 1 cup of grated carrot (about 2) and more for serving
• Kosher salt and cracked black pepper
• 1 can of drained chickpeas
• ½ cup cooked white rice
• ½ cup of panko crumbs
• 1 large egg
• ¾ packed cup of fresh chopped cilantro. Keep a few leaves for serving
• Lettuce for serving (little gem lettuce works well) 

Directions:

1. Over medium heat, place a skillet and heat 2 teaspoons of oil. Add the chopped garlic and cook for 30 seconds until fragrant.
2. Add in the carrots, season with salt and pepper, and cook for about one minute while stirring.
3. Add 1 cup chickpeas, rice, panko, and egg to a food processor and pulse until it forms a paste.
4. Add the remaining chickpeas, the carrots mixture, ½ cup chopped cilantro, 1 teaspoon kosher salt, and ¼ pepper, and pulse.
5. Once combined make four ¾ inch thick patties. Place them in the refrigerator for 20 minutes.
6. Mix together yogurt, ¼ cup cilantro, 1 teaspoon of oil, and season with salt and pepper. 
7. In a large non-stick skillet, heat the remaining 3 tablespoons of oil at medium to high heat.
8. Add the pattern and cook for 3 to 4 minutes on each side. 
9. Serve over lettuce or buns, drizzle some of the yogurt sauce over and add the remaining carrots and cilantro, season with some more black pepper.

Notes From Healthier Me Today

• You can spice up Carrot-Chickpea Burgers by adding paprika to the patty mixture and chili’s to the yogurt sauce.
• Avocado and caramelized onions are a great addition to toppings.
• To complete this meal serve with some sweet potato fries, double the yogurt sauce recipe, and have a dip for the fries.