Veggie Burgers
Submitted by Jill Knight, Isagenix Trainer and Personal Trainer to the Coovers
- 2 tbsp coconut oil
- 1 cup onion (chopped)
- 1 tsp curry powder
- 1/2 tsp ground coriander
- 1/2 tsp crushed fennel seeds
- 1 1/2 cups white button mushrooms (chopped)
- 1 1/2 cups chickpeas (cooked and drained)
- 1 cup carrots (grated)
- 1/4 cup walnuts (chopped)
- 3 tbsp cilantro (chopped)
- 1 pinch sea salt
- 1/4 tsp black pepper
- almond flour
- or coconut flour
- Warm 1 tablespoon of coconut oil in a medium nonstick skillet over medium-high heat. Add onion, curry powder, coriander, and fennel. Cook, stirring frequently, until onion starts to soften (about 2 minutes). Add mushrooms and stir.
- Cover and cook mixture for 4 minutes, or until liquid pools in the pan. Uncover and cook until the liquid is evaporated (about 3 minutes).
- Transfer the mixture into a food processor, add chickpeas, and pulse until well chopped. Transfer the mixture into a bowl. Add carrots, walnuts, cilantro, sea salt, and black pepper and mix well.
- Lightly dust hands with flour. Shape the mixture into 4-inch patties (makes approximately 6 patties).
- Warm the remaining oil in a large skillet over medium heat. Place the patties in the pan, and cook for about 4 minutes, or until browned on the bottom. Flip and cook until heated through.