Shredded Carrot Burgers

Curried carrots make for a hearty, creative veggie burger, and you won't miss the meat.

• Ready In: 20 mins
• Yields: 4 Burgers

Ingredients

• 5  medium carrots, peeled and shredded (about 3 1/2 - 4 cups)
• 4  scallions, chopped fine
• 2  teaspoons mild curry powder
• 3  tablespoons all-purpose flour
• 3  tablespoons  thick  Greek yogurt
• 1  large egg, lightly beaten
• 2  cups  shredded purple cabbage
• 4  tablespoons olive oil, divided
• 1⁄2 lemon, juiced
• 1  cup  roasted red pepper, sliced
• 2  avocados, sliced
• 4  focaccia  sandwich buns, grilled
•  kosher salt
•  ground black pepper

Directions

1. Equipment:
2. Food Processor with grater attachment, Medium Nonstick skillet, rubber spatula for flipping burgers.
3. In a large bowl, mix carrots, scallions, curry powder, flour, yogurt, egg, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper until well combined. Use a 1/2 cup measuring cup and make 4 patties, pressing gently to make uniform, then turn out onto a plate.
4. In a medium bowl, mix to combine shredded cabbage, 2 tablespoons olive oil, lemon juice and season to taste with salt and pepper. Set aside.
5. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Cook carrot burgers until golden and cooked through, about 3-4 minutes per side. Transfer to a towel-lined plate.
6. To assemble burgers, top buns with carrot burger, slices roasted red peppers, avocado and red cabbage slaw.