Carrot Chickpea Burgers
Dec 6, 2015
Carrot Chickpea Burgers
Enjoying a vegetarian burger can be tough when you are looking for colour and flavour. Well these burgers have both and don’t need a bun! The burst of fresh grape tomatoes adds a nice balance to these patties with a twist.
Ingredients
- 3 tbsp Canola Oil divided
- 1 Leek white and light green part only, thinly sliced
- 3 cloves garlic minced
- 2 Carrots shredded
- 1 can Chickpeas drained and rinsed
- 1/2 cup Vegetable Broth
- 1 Egg
- 3/4 cup Seasoned Dry Breadcrumbs
- Pinch Each Salt and Fresh Ground Pepper
Grape Tomato Salsa
- 1 cup Grape Tomatoes halved
- 2 tbsp Parsley chopped
- 1 Green Onion chopped
- 1 small clove garlic minced
- Pinch Each Salt and Fresh Ground Pepper
- 1 tbsp Cider Vinegar
Instructions
Grape Tomato Salsa
- In a bowl, combine tomatoes, parsley, onion, garlic, salt and pepper. Drizzle with vinegar; set aside.
- Heat 1 tbsp (15 mL) of the oil in a large nonstick skillet over medium heat. Cook carrots, leek and garlic for about 6 minutes or until softened. Add chickpeas and broth; cover and cook for 3 minutes or until broth is absorbed. Mash mixture with potato masher; let cool slightly.
- Scrape chickpea mixture into a bowl and stir in egg, breadcrumbs, salt and pepper. Shape into 6 patties.
- Heat remaining oil in skillet and pan fry patties about 4 minutes on each side until golden brown. Serve with Grape Tomato Salsa.
Notes
Recipe developed by Emily Richards
Nutrition
Serving: 195gCalories: 230kcalCarbohydrates: 27gProtein: 8gFat: 10gSaturated Fat: 1gCholesterol: 25mgSodium: 960mgFiber: 6gSugar: 3gVitamin A: 3500IUVitamin C: 12.4mgCalcium: 80mgIron: 2.7mg
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