Mid-Week Menu: Carrot and Sesame Burgers
These veggie burgers are a BBQ staple, they’re SO yummy you’ll find yourself making them outside of BBQ season!
750g carrots, peeled and grated
410g can chickpeas, drained and rinsed
1 small onion
2 tbsp tahini paste
1tsp ground cumin
3 tbsp olive oil
100g wholemeal breadcrumbs
Zest of 1 lemon plus 1 tsp juice
150ml natural yogurt
6 buns (plus whatever you’d like to dress them! We think rocket leaves and avocado go wonderfully!)
A super generous sprinkling of Sesame Sprinkles
- Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, 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 Sprinkles. 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 yogurt with the remaining tahini and lemon juice, then chill.
- Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins 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, get creating! Add whatever toppings and dressings and extras you fancy!
- EAT! Enjoy your super yummy burgers and feel great knowing that they are packed full of goodness.
Photo credits go to BBC Good Food, and thank you for the recipe!