SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Veggie Burgers with Cumin Carrot

Makes: 4  servings Start to Finish 1 hr

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  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

Make Cumin Carrots::

1. 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.

Make Veggie Burgers::

2. 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::

6. 350 calories, 15.5 g total fat, 4 g saturated fat, 13 mg cholesterol, 687 mg sodium, 43 g carbohydrate, 12 g protein.

Variation

Veggie Burger without Cheese:
  • Prepare as directed except omit Swiss cheese and increase brown rice to 2 cups.
  • 350 calories, 12 g total fat, 2 g saturated fat, 0 mg cholesterol, 635 mg sodium, 54 g carbohydrate, 9 g protein.