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Carrot and sesame burgers Recipe

   
 

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     Carrot and sesame burgers

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   30-cooking 20mins
Wine/Beverage
Recommendations
  NA

Ingredients
750g carrots , peeled and grated
410g can chickpeas drained and rinsed
1 small onion roughly chopped
1 tsp ground cumin100g wholemeal breadcrumbs lus 1 tsp juice
1 egg
3 tbsp of olive oil
100g wholemeal breadcrumbs
zest 1 lemon plus 1 tsp juice
150ml pot natural yogurt sliced red onion,, t
 
6 buns, rocket leaves sliced red onion,
3 tbsp of sesame seeds

Instructions
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.


Originally Submitted
1/4/2010





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