This Dinner was THAT Good

You know a dinner is good when you repeat the entire meal within 7 days.

Last weekend we ran across one such rare recipe--it was so darn delicious, we decided to make it again this week.

So what's the famous dish with that Hungry Spoon one-week-repeat power?

Thai Curry Carrot Burgers. These little gems are loaded with carrot, fresh ginger, curry powder, and even some peanut butter and cinnamon. While I can claim craftsmanship of the burgers, Adam deserves all the credit for the guacamole we topped them with and, even better, the homemade corn bread buns we sandwiched them between.

This is another one of those vegetarian recipes that is perfect try on your carnivorous friends. It so full of hearty, stick-to-your-ribs goodness, your meat-eating buddies won't even know their dinner never had eyes or internal organs (Okay, I took it too far with that one. Sometimes I just get carried away, don't I?).

Bottom line: Make these burgers. They've got carrots. They've got peanut butter. And, as always, they've got plenty of love baked right in.

Thai Curry Carrot Burgers

(recipe from Veggie Burgers Every Which Way)

The condiment of choice for these curried burgers is definitely a garlic-heavy guacamole. Sweet pickles make a great addition, too.

Ingredients:

• a dash of olive oil
• 1 bunch of green onions finely sliced
• 5 cloves of garlic, minced
• 1 - 1/2 TBSP freshly grated ginger
• 4 cups grated carrot
• 1 tsp. salt
• 1 tsp. ground coriander
• 1 tsp. curry powder
• 1/2 tsp. cinnamon
• 2 egg whites
• 2 TBSP natural peanut butter
• Juice of 1/2 lemon
• 1/3 cup chopped cilantro
• 1/2 cup Panko (bread crumbs)
• Guacamole (for serving)

Directions:

1) Preheat oven to 375 degrees. Heat a dash of olive oil (about 1 TBSP) in large pan. Add the scallions and cook for a couple minutes until softened. Add the garlic, ginger, carrots, salt, coriander, curry powder, and cinnamon. Cook for 6 - 8 minutes until the carrots are just softened.

2) In a mixing bowl, whisk together the egg whites, peanut butter, and lemon juice. Stir in the carrot mixture, cilantro, and Panko (bread crumbs). Allow to sit for about 5 - 10 minutes so the bread crumbs can absorb some of the liquid. Shape into 4 - 5 patties.

3) In a large skillet, heat another dash of olive oil. Cook patties until browned on one side (about 4 - 6 minutes). Flip and cook until the other side is nicely browned. Place the patties on a baking sheet and bake for 12 minutes, until the burgers are cooked through. Serve with guacamole