Today's recipe is for Carrot Burgers. I don't make too many meatless main dishes, but I saw this in my Busy Family Cookbook and decided to give it a try. This is my adaptation of the recipe. The recipe originally calls for cornflakes, but I didn't have any on hand so I used Kashi Go Lean. The first time I made this I used the flakes from Abby's Cherry Crunch. Both versions were really good! Experiment with different cereals for different tastes. Some other things I want to experiment with are using tofu instead of the eggs, and also adding a shot of Worcestershire sauce.
6 oz baby carrots (about 28)
2 cups Kashi Go Lean (or cornflakes, etc)
2 eggs, lightly beaten
1 rib of celery
1 Tablespoon chopped onion
1/2 teaspoon salt
1 packet Splenda or Stevia or 1/4 teaspoon sugar
1/8 teaspoon pepper
6 whole wheat hamburger buns, optional
1. Pulse carrots and celery in a blender, or chop very finely. Cover in a saucepan with the onion in about an inch or so of water and bring to a boil. Reduce to a simmer and cook until tender (5-10 minutes).
2. While those are boiling, place the cereal in a large plastic bag and crush it. My son enjoys getting to jump up and down on the bag, but a hammer works as well. :)
3. Drain the carrots, celery and onion and combine in a large bowl with the remaining ingredients. If you didn't pulse the veggies in a blender at the beginning, you could do so before combining with the cereal, if desired. Form into 6 patties.
4. Heat a skillet or griddle over medium heat. Spray surface with a little nonstick cooking spray. Cook the patties for about 3 minutes on each side or until browned.
5. Serve on buns, if desired. I've used salsa as a topping, and I've used low sugar ketchup and mustard. You could top this just like a regular burger with the works - mayo, ketchup, lettuce, pickles, etc; or you could just eat it plain with a sprinkle of salt (It's very good that way too! I think I may actually prefer them that way.)
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