ready in 50 min.
This burger is full of protein, carbs, and nutrients, making it a very well-rounded lunch or dinner for any occasion!
Substitute the buns for lettuce wraps for a low-carb option.
Author of this recipe:
- 2 ¾ cups carrots (peeled and grated)
- 1 egg
- 3 tablespoons breadcrumbs
- 1 teaspoon Tahini
- Cumin powder
- 4 Burger buns (halved)
- 2 tablespoons Mayonnaise
- 2 tablespoons Sour cream
- 2 tablespoons lemon juice
- 1 ripe Avocado (halved, flesh removed from skin and sliced)
- 2 tablespoons vegetable oil
- 1 Red onion (cut into rings)
- 1 cup Arugula
- 4 tablespoons Apricot chutney (or mango chutney)
Mix together the carrots, egg, breadcrumbs and tahini paste to form a pliable mixture. Season with salt, ground black pepper and pinch of cumin and coriander.
Preheat the grill and toast the burger buns. Set aside.
Mix together the mayonnaise and sour cream and season with salt, ground black pepper and a dash of lemon juice.
Mix the avocado with the remaining lemon juice.
Shape the carrot mixture into 4 burgers and fry in hot oil on both sides for around 6 min until golden brown.
Spread the bottom halves of the buns with the mayonnaise mixture and top with avocado. Place a burger on top and garnish with onion rings and some chutney. Top with the rocket and place the other bun halves on top. Serve immediately.