Carrot tahini burgers

I didn’t take my own advice with these burgers – the one about how if you have to force something to happen, well, maybe you should just leave it. You see, I got it into my head that I needed a carrot tahini burger in my life. Needed one. If you follow me on Snapchat, you heard all about it 😛

These carrot tahini burgers are made with raw grated carrot and tahini, then baked in the oven for 30 minutes, and served with melted cheese & tahini sauce.

Batch 1 was alright, but I hadn’t put much thought into the actual flavouring, so concerned was I with the texture, so it was rather bland. During the making of batch 2, I suddenly decided I was too good for my tried-and-true patty formula, and so I veered from the path… I replaced my trusty oats for lentils in the hopes of upping my protein game. And the result was edible, but veeerrrrryyy crumbly. I want to successfully make a lentil-based patty that doesn’t fall apart at the merest hint of a breeze, but it hasn’t happened yet! (Any favourite recipes you want to slide my way are greatly appreciated!)

Finally, batch 3 was the winner. Trusty oats, soft rice, and a few pulses with the hand blender for a sturdy little patty, plus tons of garlic, a little cumin & coriander, and a few spoonfuls of tahini in the batter to bring out that carroty goodness.

These carrot tahini burgers are made with raw grated carrot and tahini, then baked in the oven for 30 minutes, and served with melted cheese & tahini sauce.

As much as I love my butternut squash burgers and my truffled mushroom burgers, these carrot tahini burgers offer the distinct advantage of not requiring any preliminary cooking of the carrot. You simply grate them in raw and you’re good to go, so the only thing you need to prep is the rice.

These carrot tahini burgers are made with raw grated carrot and tahini, then baked in the oven for 30 minutes, and served with melted cheese & tahini sauce.

These babies are so simple. SO SIMPLE! Besides the tahini, all they really contain is carrots, oats, rice, egg, and some flavourful additions. You could actually easily make these without the tahini if you don’t have any on hand (I’ve found that you just need to add another egg), BUT – BUT – do try them with the tahini! If you don’t know what tahini is: it’s like peanut butter but made with sesame seeds, and it’s got this glorious fatty texture and bitter flavour, which might sound weird but it turns things into umami bombs of deliciousness. (Also, if you’ve ever had hummus or baba ganoush, then you’ve had tahini!)

To serve, I like to slather on some extra tahini in the form of this sauce, and then I keep the rest quite traditional. I’ve also had these with melted mozzarella, and another time with feta, and both were delicious, so really the possibilities abound!

Carrot tahini burgers

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6-8 patties, depending on size

Carrot tahini burgers

Ingredients

1 large onion, diced
2 cloves garlic, minced
olive oil, for sautéing
2 cups raw grated carrot (about 3-4 large carrots)
1 cup oats
1 cup cooked rice
1 large egg
3 tbsp tahini
1/2 tsp ground coriander
1/2 tsp ground cumin
salt to taste
To serve
burger buns
red onion, lettuce & tomato

Instructions

1. Before anything else, get your rice prepared. Pre-heat the oven to 200c/400f.
2. While that gets going, in a frying pan over a medium heat, sauté the onion and garlic in olive oil with a pinch of salt until soft and translucent - about 5-7 minutes.
3. In the meantime, get all other patty ingredients into a bowl, except for the egg.
4. When the rice and onions are ready, pop them into the bowl as well, and use a hand blender to roughly blend about 2/3 of the mixture - you want to get it blended so that it sticks together, but you still want a bit of texture coming through.
5. At this point, check your seasoning and adjust as needed. Then, stir in the egg.
6. Form patties with your hands and place them on a lined baking sheet. Pop them into the oven for about 15 minutes, and then gently flip them over and return to the oven for another 15-20 minutes, or until the patties are slightly crispy and golden on the outside.
7. Remove from the oven and serve as you please!

Notes

I've found that these patties reheat quite well for a few days afterwards, although they do get progressively crunchier! To bring some moisture back into them, I like to brush just the teeniest bit of water onto them before I put them into the oven.

http://feastwithsophie.com/index.php/2016/04/04/carrot-tahini-burgers/

Comments

  1. says

    Wow Sophie! You can make a veggie burger look absolutely delicious! lol! I’m glad you kept trying and that third time was a charm for you 😉 Pinning and saving for later because I want to make and eat these burgers :)

    • sophie says

      Why thank you!! hah I’m also glad I kept trying, although it’s so silly that in essence I would have had them right first time round if I had just paid more attention 😛 Thank you for pinning 😀 let me know how you get on with them!

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