POTATO CARROT BURGER WITH SPICED MAYO
Make and share this Potato Carrot Burger With Spiced Mayo recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mash together all burger ingredients EXCEPT crumbs for dredging.
- Form into 2 burgers.
- Coat burgers in bread crumbs.
- Fry in a frying pan on med high heat in cooking sprayed pan until lightly browned.
- Serve on buns with lettuce and cheese with spiced mayo.
- Pop in toaster oven to melt cheese if you please.
- MAYO: Combine all ingredients.
Nutrition Facts : Calories 503.4, Fat 20.2, SaturatedFat 7.3, Cholesterol 130.8, Sodium 928.2, Carbohydrate 61.5, Fiber 3.6, Sugar 11.3, Protein 19.2
CARROT BURGERS
These tasty morsels make a great side dish and a great breakfast too! Adapted from Cook Now Serve Later cookbook. African, Scandinavian, New England, Southern, Mid Atlantic, Mid West
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the carrots, onion, flour, corneal, egg, milk, dill, sugar, salt, baking powder and pepper. Shape the mixture into 8 patties about 1 1/2" thick. Transfer to a platter, cover with plastic wrap and refrigerate for at least 1 hour. This will keep up to 12 hours.
- Heat the margarine and the oil in a heavy 10" skillet until sizzling, about 1 minute. Turn heat down to medium . Brown the patties for 5-8 minutes on each side. Drain on a platter lined with paper towels, then serve immediately. You may serve this as a side dish or a light luncheon along with a mixed green salad and whole grain bread. This would also be good as a breakfast with maple syrup! Enjoy!
Nutrition Facts : Calories 179.7, Fat 10.9, SaturatedFat 2.3, Cholesterol 47.6, Sodium 456.7, Carbohydrate 17.6, Fiber 2.9, Sugar 5, Protein 3.8
SHREDDED CARROT BURGERS
Make and share this Shredded Carrot Burgers recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 20m
Yield 4 Burgers
Number Of Ingredients 14
Steps:
- Equipment:.
- Food Processor with grater attachment, Medium Nonstick skillet, rubber spatula for flipping burgers.
- In a large bowl, mix carrots, scallions, curry powder, flour, yogurt, egg, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper until well combined. Use a 1/2 cup measuring cup and make 4 patties, pressing gently to make uniform, then turn out onto a plate.
- In a medium bowl, mix to combine shredded cabbage, 2 tablespoons olive oil, lemon juice and season to taste with salt and pepper. Set aside.
- Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Cook carrot burgers until golden and cooked through, about 3-4 minutes per side. Transfer to a towel-lined plate.
- To assemble burgers, top buns with carrot burger, slices roasted red peppers, avocado and red cabbage slaw.
Nutrition Facts : Calories 500, Fat 31.9, SaturatedFat 5, Cholesterol 46.5, Sodium 778, Carbohydrate 48.5, Fiber 12.2, Sugar 9.3, Protein 10.3
CARROT POTATO BURGERS
This is a tasty way for your whole family to enjoy a good burger with your veggies included. It also stretches the burger further which is so important for so many people these days.
Provided by Lucille Hoerle @hoerlel
Categories Beef
Number Of Ingredients 8
Steps:
- Combine all but oil and form into 8 patties. Fry in oil in skillet over moderate heat for about 15 minutes.
OVEN-BAKED CARROT BURGERS
This is my own recipe for carrot burgers. I try to cut down on fat and that is why they are oven baked and not fried.
Provided by Chef Dudo
Categories Lunch/Snacks
Time 45m
Yield 4-5 burgers, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Grate carrots and onion.
- Drain and squeeze out as much liquid as possible.
- Add oats, eggs, oil and spices; mix well.
- Put a parchment paper on a baking sheet and brush with a little oil.
- Form 4-5 burgers with your hands and put on baking sheet.
- Bake, in the middle of the oven, for about 15 minutes.
- Turn the burgers and bake another 15 minutes.
- They freeze well.
Nutrition Facts : Calories 226.5, Fat 8.8, SaturatedFat 2, Cholesterol 139.5, Sodium 319.7, Carbohydrate 29, Fiber 6.2, Sugar 7, Protein 9.1
POTATO BURGER
I had some left over potatoes and it was burger night so I thought Why not? My left overs were garlic mashed potatoes. It tastes delish and it does stretch that burger meat. They are a bit soft to handle so if you BBQ I recommend using a griddle under the burger (the ones with the holes) . I enjoy these burgers pan fried. I like this amount for 4 burgers but it will make 6 just increase the number of buns, tomato slices etc.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the hamburger, potato, jalapenos & Caesar dressing.
- Season with Salt & Pepper.
- Make into 4 patties.
- Cook the patties on high heat in a large fry pan brown one side of the burgers, flip and turn heat to medium.
- Add the Mushrooms & Onions & cover pan, stir the veggies a couple of times.
- When the onions and mushrooms are almost golden add peppers, flip burger and cover the pan turn to low, continue cookig until burgers are no longer pink (entire time apprx 20 minutes).
- Meanwhile toast the inside of the buns, add cheese and let it melt.
- Assemble burger putting some of the Musrooms mixture on the burger along with the lettuce & tomate and have the rest of the veggie mixture on the side.
- Nice to serve with Oven Fries.
CURRIED POTATO VEGGIE BURGERS
This veggie burger was inspired by the flavors of a samosa. Finely chopped vegetables give the patties texture and the sweet-sour tamarind ketchup lifts up the spices and mashed potato base. If possible, leave the seeds in the chile. The spice is tempered just enough by the bun and mild vegetables, leaving a slight and very pleasant burn.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 curried potato veggie burgers
Number Of Ingredients 17
Steps:
- Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
- Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
- Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
- Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
- Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
- Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.
PORTABELLA AND GOUDA BURGER WITH GARLIC MAYO
I prefer a good portabella mushroom sandwich to a typical veggie burger anyday, and this one is excellent. It's juicy, garlicky and cheesy, and really quick. Try it on the grill in the summer, on grilled French bread with garden-fresh tomato ... mmmmmmm! Prep time includes marinating mushrooms.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
- Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
- In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
- When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
- Try to include as much of the sliced garlic and thyme as possible in the skillet.
- Turn mushroom caps over and top with cheese.
- Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
- Alternatively, these are delicious on the grill as well!
- Serve with tomato on toasted rolls or French bread spread with garlic mayo.
- Really nice with some avocado on the side.
Nutrition Facts : Calories 318.9, Fat 16.4, SaturatedFat 2.3, Sodium 322, Carbohydrate 36.4, Fiber 3.3, Sugar 3.9, Protein 8
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