This recipe has Sodium as 55.8% and Vitamin A (IU) as 500% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.4% of RDA
• Calories: 45.1% of RDA
• Carbs: 16.9% of RDA
• Fat (total lipid): 36.9% of RDA
• Fiber: 30.1% of RDA
• Fructose: 1.8% of RDA
• Protein: 11.8% of RDA
• Sodium: 55.8% of RDA
• Sugar: 25.2% of RDA
• Vitamin A (IU): 500% of RDA
• Vitamin B6: 27.7% of RDA
• Vitamin C: 103% of RDA
• Iron: 9.4% of RDA
• Magnesium: 14.5% of RDA
• Manganese: 45.1% of RDA
• Niacin: 25.8% of RDA
• Potassium: 21.2% of RDA
• Zinc: 7.5% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE BURGERS
1.
Place the bread crumbs in a small dry skillet over medium heat and cook, stirring frequently, until the crumbs are golden brown and evenly toasted. Place them in a bowl to cool, and set aside.
2.
Preheat oven to 375°F.
3.
Place a large skillet over medium heat, and add 2 tablespoons of olive oil. When the oil is hot, add the sliced scallions and cook until they soften, about 2 minutes. Then add the garlic, ginger, and pepper, stirring and cooking for about 30 seconds.
4.
Then stir in the grated carrots, salt, coriander, turmeric, and cinnamon. Toss well to combine, cover skillet, and cook until the carrots are tender, stirring occasionally, about 6 to 8 minutes.
5.
While the carrot mixture is cooking, combine the eggs, peanut butter, and lime juice in a large bowl and whisk until smooth.
6.
When the carrot mixture is done, add it to the bowl with the eggs and stir in 1/4 cup cilantro.
7.
Stir well to combine, then gently fold in the toasted bread crumbs. Let the mixture rest for 10 minutes, allowing the crumbs to soak up some of the moisture. Then shape into 6 even patties.
8.
In a large oven-safe skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
9.
When hot, add the patties and cook until browned on each side, about 2 to 3 minutes per side.
10.
Transfer the skillet to the oven and bake uncovered for 12 to 15 minutes, until the burgers are firm and fully cooked.
PREPARING THE SAUCE
11.
Place the remaining cilantro in a food processor or blender, and pulse until chopped.
12.
Then add the avocado, lime juice, salt, garlic powder, and process until smooth and creamy.
13.
erve patties hot from the oven on hamburger buns, with sauce as needed.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
A food processor will make grating the carrots quick and easy and can be used again for the sauce.
2.
Serrano peppers can vary widely in heat level. If you’re concerned about spiciness, removing the seeds and white ribs from the pepper before mincing will decrease its strength.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free breadcrumb for bread crumb.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free breadcrumb for bread crumb.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 903
Protein 13.2 g
Carbohydrates 46.4 g
Iron 1.79 mg
Fiber 8.44 g
Calcium 53.8 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
