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Dinner | Vegetarian

Carrot and sesame burgers

A great vegetarian family dinner for your antioxidant activity, eyesight, bones, sinews and immune system

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Carrot and sesame burgers recipe
Serves:
6
Preparation:
30 Mins
Cooking:
20 Mins
High FODMAP:
Yes
Allergens:
Sesame seeds, Milk, Lactose, Eggs, Gluten, Soya
Check Your Own Recipe

What are the health benefits of Carrot and sesame burgers?

A great vegetarian family dinner for your antioxidant activity, eyesight, bones, sinews and immune system

 

Ingredients

Method

Ingredients

600g/6 medium carrots peeled and grated nutritional information
600g/6 medium carrots peeled and grated
150g sliced avocado nutritional information
150g sliced avocado
Can of chickpeas drained nutritional information
Can of chickpeas drained
100g wholemeal breadcrumbs nutritional information
100g wholemeal breadcrumbs
6g/1 tsp ground cumin nutritional information
6g/1 tsp ground cumin
50g/1 egg nutritional information
50g/1 egg
6ml/1 tsp lemon juice nutritional information
6ml/1 tsp lemon juice
2g/zest 1 lemon nutritional information
2g/zest 1 lemon
100g/1 small onion, roughly chopped nutritional information
100g/1 small onion, roughly chopped
150g rocket nutritional information
150g rocket
150g chilli sauce nutritional information
150g chilli sauce
150ml pot natural yogurt nutritional information
150ml pot natural yogurt
100g/1 small onion sliced nutritional information
100g/1 small onion sliced
Salt and pepper to taste nutritional information
Salt and pepper to taste
45ml/3 tbsp olive oil nutritional information
45ml/3 tbsp olive oil
27g/3 tbsp sesame seeds nutritional information
27g/3 tbsp sesame seeds
6 wholemeal rolls nutritional information
6 wholemeal rolls
45g/2 tbsp tahini paste, plus 1 tsp to serve nutritional information
45g/2 tbsp tahini paste, plus 1 tsp to serve
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Put half of the grated carrot in a food processor with the chickpeas, chopped onion, 2 tbsp tahini, cumin and egg. Blend to a thick paste, then scrape into a large bowl. 
2) Heat 1 tbsp oil in a large frying pan, add the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened. 
3) Add to the paste with the breadcrumbs, lemon zest and sesame seeds. Season to taste, then mix together well with your hands. 
4) Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill for 30 mins to allow the burgers to firm up.  
5) Mix the yogurt with the remaining tahini and lemon juice, and chill. 
6) 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. 
7) Meanwhile toast the buns.
8) When the burgers are ready, spread each bun with some of the yogurt, add the avocado, top with the burger, sliced onion and rocket. Finish with a drizzle of chilli sauce.

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