This super healthy and delicious , fully vegetarian burger will please all palates. And the sauce is key!
3 large carrots
1 can of chickpeas, rinsed and drained
1 small onion, finely chopped
3 Tbsp. tahini (sesame seed paste)
2 garlic cloves, chopped
2 tsp. cumin
¼ cup cilantro
1 omega 3 egg
3 Tbsp. whole wheat bread crumbs
½ lemon, juiced
3 Tbsp. sesame seeds
Sliced cucumber
1/3 cup plain yogurt
2 Tbsp. major grey chutney
3 dill sprigs, chopped
Organic avocado spray
2 Tbsp. canola oil
Salt and pepper
In a food processor shred carrots; remove half of the carrots and place them in a medium bowl. To the food processor add chickpeas, onion, tahini, garlic, cumin, cilantro, and egg; Grind to a paste. Spray a small skillet with avocado oil spray and heat over medium-high. Add reserved carrots and cook until fragrant and softened. Return to bowl; mix in chickpea paste, lemon, sesame seeds, and breadcrumbs, season to taste with salt and pepper. Form into patties. Heat canola oil in a large skillet over medium-high heat. Add patties, and fry until both sides are brown.
While burgers are cooking, stir together dill, chutney, and yogurt. Serve patties with sliced cucumber and yogurt sauce. If you want a “bun” try romaine leaves. If you insist on bread, be sure what you choose is 100% whole grain!
