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You Will Need
1 large onion, finely chopped
1 garlic clove, finely chopped
1 1/2 cups grated carrots
1 1/2 cups grated zucchini
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons peanut butter
2 tablespoons chopped fresh cilantro
1/2 cup fresh whole wheat bread crumbs
1 egg, beaten
Salt and pepper
2 teaspoons olive oil
To serve:
2 tomatoes, seeded and chopped
2 tablespoons ketchup or relish
4 sesame-seed burger buns
2 tablespoons reduced-fat mayonnaise (optional)
4 iceberg lettuce leaves, shredded
1 shallot, thinly sliced
What to Do
1. Heat a large nonstick skillet coated with cooking spray over medium heat. Add the onion and garlic, and cook until the onion is soft and beginning to brown, about 5 minutes. Stir frequently. Add the carrots and zucchini, and sauté until the vegetables have softened, about 10 minutes. Stir frequently.
2. Stir in the ground cumin and coriander, peanut butter, and fresh cilantro; mix well. Season with salt and pepper. Remove the pan from the heat and set aside to cool slightly.
3. Mix in the bread crumbs and egg until thoroughly combined. The mixture should bind together well. Shape the mixture into 4 thick burgers about 4 inches in diameter.
4. Wipe the skillet with a paper towel and then heat the oil over medium heat. Add the burgers and cook until firm and golden, about 5 minutes on each side.
5. Stir the tomatoes and ketchup together. Split the hamburger buns horizontally and toast the cut sides. Spread 1 teaspoon mayonnaise (if using) on each bun, then add some lettuce and a burger to each. Spread with the tomato mixture and top with the shallot slices. Replace the tops of the buns and serve.
Serves 4
Some More Ideas:
- These burgers freeze well once cooked. Allow them to cool, then wrap individually in plastic wrap and place in a freezer bag. To serve, unwrap and reheat in a 400°F oven for about 20 minutes, turning occasionally.
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