Carrot & sesame burgers
Carrot & sesame burgers might be just the American recipe you are searching for. This recipe makes 6 servings with 503 calories, 16g of protein, and 18g of fat each. For $1.49 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up egg, ground cumin, sub buns, and a few other things to make it today. It works well as a main course. 910 people have made this recipe and would make it again. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 50 minutes. With a spoonacular score of 98%, this dish is tremendous. Users who liked this recipe also liked Sesame Salmon Burgers, Pepita-Sunflower-Sesame Burgers, and Ginger Chicken Burgers with Sesame Slaw.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
100g wholemeal breadcrumbs
410g can chickpeas, drained and rinsed
750g carrots, peeled and grated
1 egg
1 tsp ground cumin
zest 1 lemon, plus 1 tsp juice
150ml pot natural yogurt
3 tbsp olive oil
1 small onion, roughly chopped
3 tbsp sesame seeds
6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
2 tbsp tahini paste, plus 1 tsp to serve
Equipment:
food processor
bowl
frying pan
Cooking instruction summary:
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 (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.
Step by step:
1. 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.
2. 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.
3. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds.
4. 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.
5. 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, 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.
Nutrition Information:
covered percent of daily need
