Carrot and Chickpea Burgers

Serves: 6

These homemade veggie burgers are a doddle to make

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Ingredients
Method

Ingredients:

600g carrots, peeled and grated

1x 400g tin or carton chickpeas in water, drained

1cm piece fresh root ginger, peeled and sliced

handful fresh coriander

1 free-range egg

1 tsp olive oil

1 courgette, grated

1 small onion, finely chopped

½ level tsp ground turmeric

1 level tsp ground cumin

3 tbsp Jack Daniel’s Tennessee Honey Barbecue Glaze, plus extra to serve

2 tbsp sesame seeds

sea salt (to season)

fresh breadcrumbs (white or wholemeal)

2 tbsp light olive oil or vegetable oil for frying

To serve:

6 ciabatta bread rolls

mayonnaise

a few lettuce leaves

½ cucumber, or 3 baby cucumbers

1 tbsp rice wine vinegar

1 tbsp caster sugar

2 tbsp hot water

1 fresh red chilli, finely sliced

a few coriander leaves

method:

Place a third of the grated carrot into a food processor with the chickpeas, ginger, coriander (including the stalks) and egg. Process for a minute or two until it forms a paste, scraping down the mix from the sides of the processor if required.
Tip into a large bowl.
Heat a non-stick pan and fry the remaining carrot, the courgette and onion in 1 tsp oil for five minutes over a medium heat, stirring frequently.
Add the turmeric and cumin and fry for a further three minutes then turn off the heat.
Tip into the bowl with the chickpea mixture and add the Jack Daniel’s Tennessee Honey Barbecue Glaze, sesame seeds, a pinch of sea salt and the breadcrumbs. Stir well to combine, then cover and chill in the fridge for 20 minutes to firm up.
Shape into six burgers and fry in the oil over a medium heat for 4-5 minutes, then carefully turn and cook for a further 4-5 minutes, until golden.
Meanwhile, mix the rice vinegar, sugar, hot water and chilli in a bowl. Using a vegetable peeler, peel ribbons of cucumber and marinate in the dressing for 4-5 minutes.
Lightly toast the buns and then spread the bottom halves with a little mayonnaise. Add a few lettuce leaves to each, place the carrot burgers on top and add a generous dollop of Jack Daniel’s Tennessee Honey Barbecue Glaze. Finish with cucumber ribbons and garnish with a few coriander leaves before adding the bun lids to finish.

Print Recipe jackdanielsbbqsauces.com