- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 1 1/2 cups grated carrots
- 1 1/2 cups grated zucchini
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 2 tablespoons peanut butter
- 2 tablespoons chopped fresh cilantro
- 1/2 cup fresh whole-wheat breadcrumbs
- 1 egg, beaten
- Salt and pepper
- 2 teaspoons olive oil
- To Serve
- 2 tomatoes, seeded and chopped
- 1 tablespoon ketchup
- 1 tablespoon relish
- 4 sesame seed burger buns
- 2 tablespoons reduced-fat mayonnaise (optional)
- 4 leaves iceberg lettuce leaves, shredded
- 1 shallot, thinly sliced
- Heat a large nonstick skillet coated with cooking spray over medium heat. Add the onion and garlic, and cook until the onion is soft and beginning to brown, about 5 minutes. Stir frequently. Add the carrots and zucchini, and saute until the vegetables have softened, about 10 minutes. Stir frequently.
- Stir in the ground cumin and coriander, peanut butter, and fresh cilantro; mix well. Season with salt and pepper. Remove the pan from the heat and set aside to cool slightly.
- Mix in the bread crumbs and egg until thoroughly combined. The mixture should bind together well. Shape the mixture into 4 thick burgers about 4 inches in diameter.
- Wipe the skillet with a paper towel and then heat the oil over medium heat. Add the burgers and cook until firm and golden, about 5 minutes on each side.
- Stir the tomatoes and ketchup together. Split the hamburger buns horizontally and toast the cut sides. Spread 1 teaspoon mayonnaise (if using) on each bun, then add some lettuce and a burger to each. Spread with the tomato mixture and top with the shallot slices. Replace the tops of the buns and serve.