Details:
Level: Easy
Serves: 6
Cook for: 20 minutes
Ingredients:
750g carrots, peeled & grated
410g chickpeas
1 small onion, chopped
2 tablespoon tahini paste
1 teaspoon ground cumin
1 egg
3 tablespoon olive oil
100g wholemeal breadcrumbs
Zest and juice of 1 lemon
150ml natural yoghurt
6 Burger Buns
3 tablespoon sesame seeds
Method:
- Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tablespoons tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tablespoon oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 minutes, stirring until the carrot is softened – it will become more golden as it is cooked.
- Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
-
Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yoghurt with the remaining tahini and lemon juice, then chill.
-
Fire up the BBQ, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 minutes on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers).
-
When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.
