Best 4 Carrot Rice Nut Burger Recipes

Are you looking for a delicious and nutritious vegetarian burger recipe? Look no further than the carrot rice nut burger! This tasty patty is made from a combination of grated carrots, cooked rice, and chopped nuts, bound together with eggs and seasonings. It's a great source of vitamins, minerals, and fiber, and it's also low in calories and fat. Plus, it's easy to make and can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT RICE NUT BURGER

Carrot Rice Nut Burger image

This is a wonderful alternative to hamburgers. Use organic ingredients! There is a difference.

Provided by Janice Joyner

Categories Main Dish Recipes Burger Recipes Veggie

Time 2h30m

Yield 20

Number Of Ingredients 8

Ingredients

3 cups uncooked brown rice
6 cups water
1 cup toasted cashews
1 pound toasted unsalted sunflower seeds
1 sweet onion, chopped
6 carrots, chopped
1 tablespoon extra virgin olive oil
salt to taste

Steps:

In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
Preheat the grill for high heat.
Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 26.3 g, Fat 16.2 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 53.1 mg, Sugar 2.6 g

CARROT & SESAME BURGERS

Carrot & sesame burgers image

Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down

Provided by Sarah Cook

Categories Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 12

Ingredients

750g carrots , peeled and grated
410g can chickpeas , drained and rinsed
1 small onion , roughly chopped
2 tbsp tahini paste , plus 1 tsp to serve
1 tsp ground cumin
1 egg
3 tbsp olive oil
100g wholemeal breadcrumbs
zest 1 lemon , plus 1 tsp juice
150ml pot natural yogurt
6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
3 tbsp sesame seeds

Steps:

Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened - it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.

Nutrition Facts : Calories 284 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

NUT BURGERS

Nut Burgers image

A wholesome combination of rice and lentils with veges, spices and herbs. This is from 'Great Vegetarian Dishes' by Kurma Dasa. I use brown rice, rye breadcrumbs and all-natural peanut butter (sometimes I add some cashew or almond butter too). A good recipe for OAMC. The recipe says it yields 16 burgers, but I make my patties bigger! Prep time does not include cooking time for rice and lentils.

Provided by VegeMight

Categories Lunch/Snacks

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 13

Ingredients

1 cup cooked short-grain rice
1 1/2 cups cooked brown lentils, thoroughly drained
1/2 cup carrot, grated
1 1/2 cups breadcrumbs
1/2 cup peanut butter
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 cup chopped fresh parsley
1 1/2 teaspoons yellow asafoetida powder
1 teaspoon sweet paprika
oil, for shallow frying

Steps:

Preheat oven to 200°C.
Combine all ingredients in a large bowl and knead well.
Pinch off 16 portions of mixture, roll them into smooth balls, and with wet hands press out the balls into patties.
Arrange patties on a lightly oiled baking tray and place into oven until they dry out a little and darken slightly (around 20 minutes for my oven).
(Burgers can now be refrigerated or frozen until needed).
Pan-fry in oil until hot.

Nutrition Facts : Calories 230.6, Fat 6.9, SaturatedFat 1.4, Sodium 321.9, Carbohydrate 31.7, Fiber 9, Sugar 2.6, Protein 11.6

CARROT/NUT/BEAN BURGER

Carrot/nut/bean burger image

My adaptation of one in Vegetarian Planet by Didi Emmons. I like the colour and hearty flavour of this. It's a really satisfying substitute for meat in a burger. You may use canned beans which cuts down on production time.

Provided by rangapeach

Categories Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 -4 tablespoons corn oil or 2 -4 tablespoons safflower oil
1 small onion, minced
2 -3 cloves garlic, minced
1 teaspoon coriander powder
1/2 teaspoon ground cumin
4 medium carrots, grated
1/4 cup pumpkin seeds or 1/4 cup your favourite nuts, chopped.
1 cup black beans or 1 cup adzuki beans
1 cup cooked brown rice or 1 cup wild rice
1 cup chopped button mushrooms or 1 cup small-diced firm tofu
1/2 teaspoon salt or 2 tablespoons miso
3 tablespoons flat leaf parsley, chopped
unbleached flour (for dredging)

Steps:

Saute onions and garlic in 1 tablespoon oil over medium heat until translucent.
Do not brown.
Add coriander and cumin and cook 2 more minutes.
If using mushrooms, add and saute 5 minutes more.
Put the onion, mushroom,spice mixture in a large bowl and add the grated carrots, nuts, parsley, salt (or miso) and pepper.
Process the rice and beans until pureed.
Add to the bowl.
If using tofu, add to the bowl now.
Mix the works gently with your hands (yes, your hands) to distribute the ingredients evenly.
Don't pound or mush.
Dust your hands well with flour and form the mix into six generous patties, squeezing firmly.
In a large iron skillet, heat the rest of the oil on medium.
Without crowding them, cook the patties for 4 minutes on each side or until deep golden brown.
Serve immediately.

Tips:

For a crispier burger, use a food processor to finely chop the carrots and nuts.
If you don't have a food processor, you can grate the carrots and chop the nuts by hand.
Be sure to drain the carrots well after grating them, or the burgers will be too wet.
Add your favorite seasonings to the burger mixture, such as garlic powder, onion powder, or chili powder.
Serve the burgers on a bun with your favorite toppings, such as lettuce, tomato, and cheese.

Conclusion:

Carrot rice nut burgers are a delicious and healthy alternative to traditional beef burgers. They are easy to make and can be enjoyed by people of all ages. So next time you're looking for a healthy and satisfying meal, give carrot rice nut burgers a try!