Oh hey! So I finished University yesterday. Exciting, but I’m saving a post about that for when it’s hit me. I still feel like a student. Definitely not an adult.
So instead let’s talk about a typical student food, burgers! Now, BBQ season is fast upon us, the weather is warming up and soon we’ll be sipping beer and munching on wonderful foods from the grill. Okay, it’s not all that warm here yet, just take a look at the photo I posted today from the beach.
Never mind though, I’m British and will be grilling under an umbrella in no time. I usually prefer it when someone else does all the hard work and I can slowly get tipsy off Coronas in the corner, but it would be very rude for me to turn up without something. Being a vegetarian, nobody is that thankful for a pre packaged cardboard burger. Don’t worry though, I have the answer, BBQ friendly sesame carrot and chickpea burgers.
These were so easy the throw together, worked great on the BBQ and tasted amazing. I even had one of my non vegetarian housemates begrudgingly tell me he liked them. Now that’s praise.
I served them with a quick sesame yoghurt sauce (nothing more than greek yoghurt and tahini), some lettuce, red onion and sweet chilli sauce. Yum.
So next time you’re the awkward vegetarian at the BBQ whip up a batch of these, then swap them for beers when everybody else wants one!
I’m entering these lovely little burgers into a the Betta Living Vegetarian recipe contest. It’s nice to have a competition for specifically vegetarian food and I love seeing what people can create.
I always say this, but vegetarian food doesn’t need to be boring! I think these burgers would more than stand their ground next to the greasy beef burgers and sauce drenched ribs. Don’t believe me? Give them a go!
- 650g carrots (grated)
- 410g can chickpeas (drained)
- 1 small onion (diced)
- 2 tbsp tahini
- 2 tsp ground cumin
- 1 egg
- 3 tbsp olive oil
- 100g breadcrumbs
- 6 buns, red onion, lettuce, sweet chilli sauce, to serve.
- Put a third of the grated carrot in a food processor with the chickpeas, onion, tahini, cumin and egg. Turn on and blend to create a paste.
- Scrape into a large bowl.
- Heat 1 tbsp oil in a large frying pan and place in the remaining carrot.
- Cook for 6-8 minutes until softened.
- Add to the paste with the breadcrumbs (add sesame seeds if you like)
- Add salt and pepper and mix well.
- Divide the mixture into 6 patties with wet hands.
- Either cook on the bbq or heat a large frying pan/griddle pan.
- Brush the burgers with the remaining oil.
- Cook for 5 mins on each side until golden.
- Arrange in the buns how you like them.