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Carrot Tahini Burgers with Radicchio + Tzatziki

By Meg Yonson

I Quit Sugar - Carrot Tahini Burgers with Radicchio + Cucumber Tzatzi
  • 4 servings
  • Prep - 20 mins
    Cooking - 12 mins
  • Total - 32 mins
I Quit Sugar - Carrot Tahini Burgers with Radicchio + Cucumber Tzatzi

 

Servings: 4
Preparation: 20 mins
Cooking: 12 mins

Tags: , , , ,

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.

Carrot Tahini Patties

  • 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

I Quit Sugar - Carrto Tahini Burgers ]

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.

Carrot Tahini Patties

  • 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

I Quit Sugar - Carrto Tahini Burgers ]