Carrot Burgers

These vegetarian carrot patties get their hold-together power from an unlikely duo: tahini and peanut butter. Together they act as both binder and flavor base, giving the burgers a rich, nutty backbone that steamed carrots alone couldn’t deliver.

The carrots get steamed until completely soft, then mashed with a potato masher. Meanwhile, garlic, onions, celery, and green peppers saute until tender with tamari, basil, oregano, and parsley. Everything gets combined in a bowl and formed into patties. If the mixture feels too wet to hold its shape, wheat germ firms it up without adding heaviness.

Baking on an oiled sheet rather than pan-frying keeps these lighter and gives both sides a golden crust when you flip them halfway through.

Kitchen Tips

• Mash the carrots well: Lumpy carrots make patties that fall apart. You want a smooth, thick mash.
• Test the consistency: Form one patty first. If it won’t hold, add wheat germ a tablespoon at a time until it does.
• Oil the cookie sheet generously: These stick easily without enough fat on the pan.
• Don’t skip the flip: Both sides need time in the oven to develop a golden crust that holds the burger together.

Variations

• Sweet potato version: Swap the carrots for mashed sweet potatoes and add a pinch of cumin for a warmer flavor.
• Add sunflower seeds: Fold in a quarter cup of toasted sunflower seeds for extra crunch and protein.