Carrot Tahini Burgers with Radicchio + Tzatziki

Ingredients

• 4 sourdough buns.
• 2 cups radicchio leaves, roughly torn.
• 1/4 cup dill, finely chopped.
• 1 small cucumber, diced.
• 1/2 cup full-fat Greek yoghurt.

• 3 medium carrots, grated.
• 1 cup Cooked Quinoa.
• 2 tablespoons tahini.
• 1 tablespoon Dijon mustard.
• 2 eggs.
• 1 teaspoon cinnamon.
• 1/2 teaspoon ground turmeric.
• 1 clove garlic, minced.
• 1 small brown onion, finely chopped.
• 1 cup almond meal.
• sea salt and freshly ground black pepper, to season.
• olive oil or butter, for frying.

Directions

1. Add all ingredients for the Carrot Tahini Burgers into a large mixing bowl. Mix with a wooden spoon until combined. Separate the mixture into four, and mould into rough patties. They will be quite thick, about 1.5 centimetres.

2. Heat a large frying pan on medium heat. Add enough oil or butter to coat the pan. Add in the four patties. Cook for 5-6 minutes until golden on the bottom side. Carefully flip and cook the other side for about 5 minutes, until the patties are cooked through. Once cooked, set aside.

3. To make Cucumber Tzatziki, combine cucumber, dill and yoghurt together in a small bowl. Set aside.

4. Now to assemble the burgers. Layer each burger bun base with radicchio leaves, a Carrot Tahini Patty and a good dollop of Cucumber Tzatziki. Place the bun top on, and serve.

Note