Carrot & Sesame Burgers - BBQ DAY 6

Level: Easy
Serves: 6
Cook for: 20 minutes
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
  1. 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.
  2. 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.
  3. 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.

  4. 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).

  5. 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.

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