On 4th, 5th & 6th March, This was Dinner…
I do love a good veggy burger and these are a very good veggy burger. A little bit of effort has to go into a burger but making your own always has far more taste than a supermarket one and lets face it, there’s nothing expensive on here*.
Contains chilling time.
- Peel and grate some carrots
- Drain and rinse some chickpeas
- Roughly chop an onion
- Zest a lemon
- Slice an avocado
- Get natural yoghurt, tabasco, ground cumin, egg, oil, sesame seeds, fresh breadcrumbs, bread buns & seasoning ready
Heat some oil in a pan and gently cook a third of the carrot for about 10 minutes.
Into a food processor, the remaining carrot, the chickpeas, onion, cumin and egg. Whizz to as paste then transfer to a bowl.
Add the cooked carrot to the paste along with the breadcrumbs, lemon zest, sesame seeds and seasoning. Mix well and shape into burgers, I made four. Cover and chill for a while.
Heat some oil in the pan you used for the carrot and cook the burgers for about five minutes on each side.
Mix lemon juice with the yoghurt and serve the burger with a dollop of this in a bun along with the avocado and a drop of tabasco.
One was filling enough so we saved the other to have on Thursday. We had a couple of frozen items in the freezer so ended up with a mish-mash of a meal, carrot and sesame burger with pork enchilada and beef stew anyone?
Having forgotten to get anything out of the freezer for dinner again on Friday we ended up with Sainburys chicken wings and chips as our online delivery came at seven.
* The BBC Good Food original does use tahini paste but if I bought it the rest would go to waste, sitting in the fridge until it was out of date, so I didn’t bother.