Carrot Cashew Burgers

Carrot Cashew Burgers

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  • Each serving
  • 490 cal
  • 27g fat (4.5g sat)
  • 35mg chol
  • 420mg sodium
  • 50g carb
5g fiber
  • 15g protein


  • 1/3 cup bulgur
  • 1/4 teaspoon salt
  • 2/3 cup boiling water
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup coarsely grated carrots (about 3)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 teaspoons chili powder
  • 2 tablespoons fresh lemon juice
  • 1 cup raw cashews
  • 1/4 cup minced fresh cilantro
  • 1 egg
  • 2 tablespoons almond butter
  • 1/2 cup fresh whole-wheat breadcrumbs
  • Salt and pepper, to taste
  • Olive oil, for cooking


Place bulgur and salt in a bowl. Add boiling water, cover, and set aside for 20 to 25 minutes, until the water is absorbed.

Meanwhile, heat oil over medium heat and sauté onions, garlic and carrots until onions are translucent, about 10 minutes. Remove from the heat and stir in spices and lemon juice.

In a food processor, pulse cashews to a medium grind. Add bulgur, vegetable mixture, cilantro, egg and almond butter; pulse until just combined and mixture retains its shape. Transfer to a bowl and stir in breadcrumbs. If the mixture is still too moist, add more breadcrumbs until the mixture holds together. Season to taste with salt and pepper.

Form into patties (see note) and chill for a few hours, if possible. Lightly coat a heavy skillet with oil and over medium heat, brown the patties for 3 minutes on each side. Serve on a bun with the condiments of your choice.

Special notes:

Veggie burger tips

Forming the patties:
Spray a 1/3 measuring cup with cooking spray. Fill the cup with burger mixture, pressing gently so it will hold together. Invert onto a work surface and gently pat into a 3/4-inch-thick patty.

Let the patties rest:
Most veggie burgers benefit from a little resting time between shaping and cooking. If you let them sit for 5 to 10 minutes (or refrigerate them for up to a few hours), they’ll be less likely to fall apart.

Fry, bake or grill:
When pan-frying, oil a heavy skillet or grill pan and cook burgers over medium heat for 3 to 4 minutes per side — the burgers will release easily from the pan when they’re nicely browned and ready to be turned.

Alternately, most veggie burgers can be baked in a 350° F oven for 25 to 30 minutes, flipping midway until golden and crisp.

If you want to grill the burgers, brush a sheet of heavy-duty foil with olive oil. Place patties on the foil, cover the grill and cook over medium-high heat, allowing them to sear on one side before turning. Allow 4 to 5 minutes per side and keep an eye on them — if you try to flip them too soon, they’ll fall apart, but if you wait too long, they’ll burn.

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