ADAPT July Recipe

Try a home made Veggie Burger this Summer on the BBQ. No comparison with shop bought veggie burgers; delicious and nutritious – Enjoy!

Scrummy Veggie Burgers

750g carrots, peeled and grated
410g can chickpeas, drained and rinsed
1 small onion, roughly chopped
2 tbsp tahini paste, plus 1 tsp to serve
1 tsp ground cumin
1 egg
3 tbsp olive oil
3 tbsp sesame seeds
100g wholemeal breadcrumbs
zest 1 lemon, plus 1 tsp juice
150ml pot natural yogurt
6 buns, salad leaves, sliced red onion, etc., relish to serve.

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 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 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.

When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add salad and other relish of your choice.

This article is from our news archive. As a result pictures or videos originally associated with it may have been removed and some of the content may no longer be accurate or relevant.