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Vegan carrot nut burger patty

Recipe by:Chef Mike Thiemann
Mother and Empress Tavern, Sacramento


  • 3 medium to large carrots
    8 oz. roasted and salted mixed nuts
    2 cloves garlic
    4 tbsp. toasted ground cumin
    3 tbsp. chickpea flour
    Salt, to taste


Using a food processor, grind carrots to a fine pulp, then transfer to a large mixing bowl. Using the same food processor (no need to wash), grind nuts and garlic together to the same consistency as carrots and transfer to the same bowl. With your hands, mix in cumin, chickpea flour and salt until a thick paste forms. Let rest in refrigerator, covered, for 1 hour. Form 4-oz. patties with your hands and sear in a cast iron or nonstick pan until brown on both sides. Serve burger with your favorite accompaniments. 

Serves 6

Califonia Bountiful