The sun is shining, and the world cup is nearly here!!!
There couldn't be a better time to get the barbeque out and invite some friends over so, I thought I would share one of my favourite barbeque recipes with you.
It's National Vegetarian Week, so I thought what better way to celebrate than with a veggie burger - it's a bit different, delicious and easy. (I'm not vegetarian, but I love these!)
Carrot and Sesame 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
3 tbsp olive oil
100g wholemeal breadcrumbs
zest 1 lemon , plus 1 tsp juice
150ml pot natural yogurt
6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
3 tbsp sesame seeds
Prep time: 30 mins
Cooking time: 20 mins
Fire up the barbecue
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 the 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.
Brush the burgers with the remaining oil and cook 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. (New Patel Brothers in Gordon Road always have great spices if you want to spice it up a little!)
I hope you like it!
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