Flavor-Filled Veggie Burger

Ingredients

• 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

How to make it 

• 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.

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.