- 750g carrots, peeled and grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 410g can chickpeas, drained and rinsed
- 1 small onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp tahini paste, plus 1 tsp to serve
- 1 tsp ground cumin
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g wholemeal breadcrumbs
- zest 1 lemon, plus 1 tsp juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 150ml pot natural yogurt
- 6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 3 tbsp sesame seeds
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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.
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