This burger might remind you of falafel, although it has a distinct golden color from the added turmeric and bright carrot shreds.
Turmeric has an active agent called curcumin, which has anticancer and anti-inflammatory effects.
Adding black pepper to the burger boosts the absorption rate of the curcumin by 1,000 times.
2 tablespoons olive oil, divided ½ sweet onion, chopped ½ carrot, shredded 1 celery stalk, chopped 1 teaspoon minced garlic 1 (15-ounce) can low-sodium chickpeas, drained and rinsed 1 large egg ¼ cup panko breadcrumbs 1 teaspoon ground cumin ¼ teaspoon turmeric ⅛ teaspoon freshly ground black pepper
1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Sauté the onion, carrot, celery, and garlic until softened, about 4 minutes.
2. Transfer the vegetables to a food processor and add the chickpeas, egg, breadcrumbs, cumin, turmeric, and pepper and pulse until the mixture is finely chopped and holds together when pressed.
Divide the mixture to form 8 patties and chill in the refrigerator, covered, for 1 hour to firm up.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Cook the patties until golden on both sides, turning once, about 10 minutes total.
Serve.
PER SERVING: Calories: 266; Total fat: 10g; Saturated fat: 2g; Carbohydrates: 372g; Sugar: 1g; Fiber: 7g; Protein: 9g
Turmeric has an active agent called curcumin, which has anticancer and anti-inflammatory effects.
Adding black pepper to the burger boosts the absorption rate of the curcumin by 1,000 times.
2 tablespoons olive oil, divided ½ sweet onion, chopped ½ carrot, shredded 1 celery stalk, chopped 1 teaspoon minced garlic 1 (15-ounce) can low-sodium chickpeas, drained and rinsed 1 large egg ¼ cup panko breadcrumbs 1 teaspoon ground cumin ¼ teaspoon turmeric ⅛ teaspoon freshly ground black pepper
1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Sauté the onion, carrot, celery, and garlic until softened, about 4 minutes.
2. Transfer the vegetables to a food processor and add the chickpeas, egg, breadcrumbs, cumin, turmeric, and pepper and pulse until the mixture is finely chopped and holds together when pressed.
Divide the mixture to form 8 patties and chill in the refrigerator, covered, for 1 hour to firm up.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Cook the patties until golden on both sides, turning once, about 10 minutes total.
Serve.
PER SERVING: Calories: 266; Total fat: 10g; Saturated fat: 2g; Carbohydrates: 372g; Sugar: 1g; Fiber: 7g; Protein: 9g