North Carolina has had the kind of weather that makes people want to eat burgers. I like this recipe because it doesn’t have to be eaten as a burger. It can be eaten as a sandwich spread or a salad topper, even a dip for chips.
- 1 15-ounce can chickpeas, drained
- 1 cup shredded carrots (I used juice pulp!)
- 1/2 onion, diced
- 1 T olive oil
- 1 T mellow miso
- 1 T braggs liquid aminos
- 1 t dried dill
- 1/2 t salt
- pepper to taste
Put all ingredients in a food processor and process until the mixture starts to come together. If it looks really dry drizzle in more oil until the desired consistency is reached. Taste for seasoning and adjust if necessary.
For burgers, scoop a 1/4 cup of the mixture and form into a patty. Cook in a hot pan with a little oil on both sides until they are nicely browned.