Healthy & Delicious Veggie Burger
Made with carrots, chickpeas and some of our lovely cheese this will be a crowd pleaser at any BBQ!
Best served with fresh salad and cucumber pickle!
3 tablespoons olive oil
750g carrots, peeled and grated
1 x 410g can chickpeas, drained and rinsed
1 small onion, roughly chopped
100g Little Milk Company cheddar
2 tablespoon tahini paste
1 teaspoon ground cumin
1 whole egg
100g wholemeal breadcrumbs
1 lemon, zest only
3 tablespoons sesame seeds
For the sesame yoghurt
1 teaspoon tahini
1 teaspoon lemon juice
150ml natural yoghurt
Handful rocket leaves and cherry tomatoes
Heat one tablespoon Irish rape seed oil in a large frying pan over a low to medium heat. Tip in two-thirds of the carrot and stir gently. Cook for eight to ten minutes until the carrot is soft. Set aside and allow to cool.
Take the remaining grated carrot and blend, in a food processor, with the chickpeas, onion, two tablespoons tahini, cumin and the egg.
Blend to a thick paste and set aside in a large bowl. Add in the cooled, cooked carrot along with the breadcrumbs, cheddar cheese, lemon zest and sesame seeds.
Season well and, using wet hands, form into six burgers patties.
For the sesame yoghurt, whisk the tahini and lemon juice into the yoghurt and set aside.
On a hot frying pan or BBQ, add the burgers and cook for five minutes each side until crisp and golden.
Best served with a dollop of sesame yoghurt, some avocado, cucumber pickle and salad on the side.
YUM! YUM! YUM!
HEALTHY FOOD OPTION: Full of vegetables and chickpeas which are high in fibre and also contain calcium and magnesuim good for maintaining bone strenth.