Happy Memorial Day everyone!  I hope you’re enjoying the three day weekend and getting some relaxation in. I sure am. We’ve been working hard around here and certainly need a break. Let’s not forget the reason for the day off as we remember those who have gone before us.  I’m trying to have a meatless Monday once in a great while and today I have a delicious vegetarian grilling option; Chickpea & Carrot Burger.

This past weekend we finished our veggie garden, so get ready for lots of meatless Monday’s.  We are excited to grow our own fresh veggies and perhaps fruit too… we still have room for berries and trees.    I have not grown any edibles for a long time except in my AeroGarden system since our last place was tiny and had no outdoor space except a 6×8 patio. Now we have room in our side yard to grow our own produce. So far, we have planted spaghetti squash, cucumber, tomato, poblano peppers (a favorite of mine), peas, beets, carrots and more. We also planted watermelon and cantaloupe which are a bit of an experiment since I’m not sure how they’ll do in our Utah climate. Here is our progress so far. We still want to plant trees, flowers and put in a seating area.

May next time I make this dish it will be with my own homegrown carrots? That will be super!

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Chickpea & Carrot Burgers

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Serves	4
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Allergy	Egg
Dietary	Vegetarian
Meal type	Main Dish

Ingredients

• 2 cups garbanzo beans (drained and rinsed)
• 1 Medium clove garlic
• 1 Large egg
• 1/2 cup part skim ricotta cheese
• 1 teaspoon minced onion
• 1 tablespoon olive oil
• 2 Medium carrots (shredded)
• 1/2 cup panko bread crumbs
• salt & pepper to taste
• 4 burger buns

Directions

Step 1

Add the first 5 ingredients into a food processor and process until smooth.

Step 2

Heat the oil in a skillet to medium-high heat. Cook the carrots until softened.

Step 3

In a large bowl, add the garbanzo bean mix, carrots, panko and salt & pepper. Mix well. Form into four patties. Brush with olive oil. Cook in a large skillet over medium heat, 5 minutes per side. Serve on the bun with your favorite condiments.

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I made this on a night Hubby had to work since he’s not much of a veggie burger kind of guy.  I thought it was yummy and next time I may use a ciabatta bun instead of the traditional burger bun. I think this burger needs something special in a bun if you know what I mean. I thought it was yummy and a nice change from a beef burger. Plus it’s good for you too and can be made vegan with an egg substitute. An easy dinner, this one is tasty too.

For more vegetarian and vegan meal options, follow my Pinterest board.

Follow Lori’s Culinary’s board Vegetarian & Vegan on Pinterest.

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