Veggie Burgers with Cumin Carrot

Ingredients

•   CUMIN CARROTS
• 2  cups grated carrots
• 2  cups boiling water
• 1  tablespoon fresh lemon juice
• 1/2  teaspoon sugar
• 1/4  teaspoon salt
• 1/8  teaspoon ground cumin
• 1/8  teaspoon each paprika and ground cinnamon
• 1  tablespoon chopped fresh flat-leaf parsley
• 2  teaspoons olive oil
•   VEGGIE BURGERS
• 8  ounces white mushrooms
• 2  tablespoons olive oil, divided
• 1/4  cup diced onion
• 2  ounces shiitake mushrooms, stems removed and caps diced (3 to 5 mushrooms)
• 1/4  cup finely diced red bell pepper
• 1/4  cup finely diced zucchini
• 1/4  teaspoon curry powder
• 1/4  teaspoon ground cumin
• 1  cup cooked brown rice
• 1/2  cup shredded Swiss cheese
• 1  tablespoon chopped fresh flat-leaf parsley
• 1/2  teaspoon salt
• 1/8  teaspoon freshly ground black pepper
• 4  large lettuce leaves

Directions

1. Make Cumin Carrots: Place the 2 cups carrots in colander. Pour boiling water over carrots; drain well. Stir lemon juice, sugar, the 1/4 teaspoon salt, the 1/8 teaspoon cumin, the paprika and cinnamon together in medium bowl until sugar dissolves. Stir in drained carrots, parsley and oil. Makes 1-3/4 cups.

2. Make Veggie Burgers: Pulse white mushrooms in food processor until finely chopped.

3. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add onion and cook until softened, 3 to 4 minutes. Add white mushrooms and cook, stirring occasionally, 5 minutes. Add shiitake mushrooms, bell pepper, zucchini, curry powder and the 1/4 teaspoon cumin and cook 5 minutes more or until most of the liquid is evaporated.

4. Meanwhile, pulse brown rice in food processor until finely chopped. Transfer to medium bowl. Stir in mushroom mixture, cheese, the 1/4 cup carrots, parsley, the 1/2 teaspoon salt and black pepper until combined.

5. Shape mixture into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Cook patties 4 to 5 minutes per side or until crisp and heated through. Arrange lettuce on bottoms of rolls; top each with burger and about 1/2 cup Cumin Carrots. Top with roll tops. Serve with cucumbers, if desired. Makes 4 servings.

Nutrition facts per serving with cheese: 350 calories, 15.5 g total fat, 4 g saturated fat, 13 mg cholesterol, 687 mg sodium, 43 g carbohydrate, 12 g protein.

Veggie Burger without Cheese: Prepare as directed except omit Swiss cheese and increase brown rice to 2 cups.

Nutrition facts per serving without cheese: 350 calories, 12 g total fat, 2 g saturated fat, 0 mg cholesterol, 635 mg sodium, 54 g carbohydrate, 9 g protein.