Shredded Carrot Burgers

Name: Shredded Carrot Burgers
Ingredients: 5 medium carrots, peeled and shredded (about 3 1/2 - 4 cups); 4 scallions, chopped fine; 2 teaspoons mild curry powder; 3 tablespoons all-purpose flour; 3 tablespoons thick Greek yogurt; 1 large egg, lightly beaten; 2 cups shredded purple cabbage; 4 tablespoons olive oil, divided; 1/2 lemon, juiced; 1 cup roasted red pepper, sliced; 2 avocados, sliced; 4 focaccia sandwich buns, grilled; kosher salt; ground black pepper

14 ingredients

6 steps

Ingredients

5 medium carrots, peeled and shredded (about 3 1/2 - 4 cups)
4 scallions, chopped fine
2 teaspoons mild curry powder
3 tablespoons all-purpose flour
3 tablespoons thick Greek yogurt
1 large egg, lightly beaten
2 cups shredded purple cabbage
4 tablespoons olive oil, divided
1/2 lemon, juiced
1 cup roasted red pepper, sliced
2 avocados, sliced
4 focaccia sandwich buns, grilled
kosher salt
ground black pepper

Directions

1

Equipment:
2

Food Processor with grater attachment, Medium Nonstick skillet, rubber spatula for flipping burgers.
3

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.
4

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.
5

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.
6

To assemble burgers, top buns with carrot burger, slices roasted red peppers, avocado and red cabbage slaw.