Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
I am not normally a veggie burger person. While I do try to eat meat only a couple of times a week at most, I love a good [beef] hamburger, and I’ll take it medium rare with a runny fried egg, thanks. But Dave and Pete had a really good idea as they were brewing beer batch #2 last weekend: using the spent grains from beer making in a veggie burger. Not the first time it’s been done, of course, but it is the first time we did it.
This veggie burger knocked the wind out of me, in a good way. I couldn’t believe what I had just eaten. It was every bit as comforting and savory as an actual hamburger, but a totally different food.
I like quinoa, but I couldn’t believe that this was quinoa. It was so good. SO. GOOD. It was hearty and savory, and I am so glad we have 3 more cups of spent beer grains. Never throw them away. Never.
In a bowl, stir together all ingredients except breadcrumbs. Add the breadcrumbs last.
Try to to move them and be very careful flipping (and definitely flip them only once). Look for a nice browning on each side before removing to a waiting seed bun or ciabatta roll. We really enjoyed them with guacamole and a sweet slice of tomato.
*I had a comment asking about what to use if you do not have access to spent beer grains. I would suggest (but have not yet tested) using either cooked barley, bulgur wheat or steel cut oats, or more quinoa. You could also add some chopped cooked mushrooms or shredded beets.