Preparation

• 00 Place diced onions between paper towels to remove excess moisture.
• 01 Cut off the carrot tops.
• 02 Scrub carrots well, no need to peel if washed well and preferably organic.
• 03 Cut carrots into quarters.
• 04 Heat the oven to 400 degrees Fahrenheit.
• 05 Wash the carrots and wrap them loosely in aluminum foil and sprinkle with oil.
• 06 Place the carrots in the oven for 30 minutes (check every 10 to ensure they aren't over or undercooked).
• 07 Remove from oven, then remove the foil and allow to cool.
• 08 Place carrots and minced onions in the food processor with a regular blade.
• 09 Add the remaining ingredients.
• 10 The mixture should be able to form into patties without falling apart.
• 11 You may need to add more cornflower if they don't stick.
• 12 Once you get them to form molds make a 2 inch patty that is 3/4 inch thick.
• 13 Heat a medium sized pan and add the Himalayan Salted Ghee.
• 14 Place the burger carefully with a spatula in the pan and cook slowly on medium until you see it's cooked about half way through then carefully flip it to its other side.
• 15 Once you see the other half has cooked through (about 2-3 minutes) then remove onto a plate with paper towels.