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THAI CARROT VEGGIE BURGERS

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • PAM® Grilling Spray
  • 1 from 16-oz pkg bag frozen P.F. Chang's® Steamed Brown Rice
  • 1 bag (12 oz each) Alexia® Organic Carrots
  • 1 chopped jalapeno pepper
  • 1/4 cup chopped green onion
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons chopped garlic
  • 2 eggs, beaten
  • 1 tablespoon red curry paste
  • 1 teaspoon fish sauce
  • 1/2 teaspoon salt
  • 1 cup panko bread crumbs
  • 1/2 cup plain nonfat Greek yogurt
  • 1 tablespoon sriracha sauce
  • 6 hamburger buns
  • 3/4 3/4 cup = about 18 slices cup sliced English cucumber, unpeeled
  • 6 leaves green leaf lettuce
DIRECTIONS

Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Microwave brown rice and carrots according to package directions. Pulse rice, jalapeno and green onion in food processor bowl until finely chopped. Add carrots; pulse until chopped and mixture is blended.

Stir together ginger, garlic, eggs, curry paste, fish sauce and salt in large bowl. Add carrot mixture and breadcrumbs. Mix until blended. Allow mixture to sit for 10 minutes. Meanwhile, stir together yogurt and Sriracha in small bowl; set aside.

Shape carrot mixture into 6 patties, about 1/2-inch thick. Grill patties 5 minutes on each side or until set and cooked through (160°F).

Spread bottom buns evenly with yogurt sauce. Top each with veggie burger, cucumber and lettuce leaf. Close with tops of buns. Serve immediately.