Crispy Carrot Hummus Burger

Crispy Carrot Hummus Burger, inspired by a recipe from Daily Garnish, is a fun, vegetarian twist on the quintessential American dish of burger and fries. This tasty Mediterranean variation  on the classic combination piles the burger, fries, and ketchup all into one massively delicious sandwich. Far from traditional, the burger patties in this recipe are composed of two amazing hummus-esque vegetarian chickpea burgers while the fries are perfectly spiced and oven roasted carrot fries. The burger and fries are then piled between toasted gluten free bread that’s smeared with a fiery tomato sauce instead of ketchup. The resulting burger creation is the perfect blend of flavor and spice!

Crispy Carrot Hummus Burger
Gluten Free
Serves One
Adapted from Chickpea Hummus Burgers
Click Here for Printable Recipe



Ingredients--
Burgers:
1 tablespoon gluten free oats
1/3 cup canned chickpeas, drained
1/4 of a medium carrot, roughly chopped
2 sundried tomato halves, (not packed in oil), rehydrated* and chopped
3/4 teaspoon Dijon Mustard
3/4 teaspoon lemon juice
1 teaspoon liquid egg substitute
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
Salt, to taste
2 tablespoons fresh parsley
2 Slices Light Gluten Free Sandwich Bread (such as Light Tapioca Loaf by Ener-G)

Carrot Fries:
1/2 of a medium carrot
1/2 teaspoon extra virgin olive oil
1/4 teaspoon garam masala
Salt and Pepper

Spicy Tomato Sauce:
2 tablespoons fire roasted crushed tomatoes
1 tablespoon ketchup, check for gluten
1/4 teaspoon paprika
Dash of cayenne, to taste
Salt & Pepper

1. To prepare the burgers-- Add oats to a small food processor and pulse until coarsely ground.

2. Add all of the remaining burger ingredients except for the fresh parsley to the food processor ( chickpeas, sundried tomatoes, dijon, lemon juice, egg substitute, garlic powder, cumin, coriander,  paprika, and salt). Pulse until ingredients are combined and mixture is smooth but still has some texture to it. Stop to scrape down sides of a processor with a spoon, as necessary.

3. Pulse in parsley, just until incorporated into burger mixture.

4. Transfer mixture to a mixing bowl and divide in half. Use your hands to form mixture into 2 equal patties and place on a wax paper lined plate. Place burgers in fridge to set while you prepare the rest of the components.

5. To prepare the carrot fries--Preheat oven to 400 degrees. Line a small baking sheet with aluminum foil and spray with nonstick spray.

5. Cut carrot into lengthwise planks, then cut the planks in “fry” shapes.


6. Place carrot fries on baking sheet, drizzle with olive oil, and season with garam masala, salt, and pepper. Use your hands to toss carrots until evenly coated in oil and spices.

7. Transfer baking sheet to oven and roast carrot fries until deeply golden and crisp, 30-35 minutes, stirring halfway through cooking.


8. While the fries are roasting, prepare the Spicy Tomato Sauce by stirring together all of the ingredients (crushed tomatoes, ketchup, paprika, cayenne, salt, and pepper) in a small dish until combined. Set aside until ready to use.


9. Once the fries have about 20 minutes left, remove burger patties from fridge. Spray a medium oven safe skillet with nonstick spray and heat to medium-high heat.

10. Add burgers to skillet and sear until golden on the bottom,  3-4 minutes. Flip patties and sear on the other side, until golden, 2-3 minutes more.


11. Transfer skillet to oven (beside carrot fries). Roast burgers until heated through, 5-7 minutes.

12. Once burgers and fries are both finished roasting, begin building the burger--













~ Toast bread slices, then spread with Spicy Tomato Sauce.



~ Place a burger patty on one of the bread slices.













~ Pile on as many carrot fries as possible (you will probably have extra).



~ Top with remaining burger patty.


~ Finish the burger with remaining slice of bread & enjoy!




Nutrition Information--approximately 285 calories per serving (entire recipe)

* To quickly rehydrate sundried tomatoes, place in a microwave safe dish and cover with water. Microwave for 30 seconds, then continue to microwave at 10 second intervals until tomatoes are tender.