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Carrot and coriander burgers recipe large

Carrot and Coriander Burgers

800g carrots, peeled

400g canned chickpeas, rinsed and drained

1 tsp ground cumin

Small handful fresh chopped coriander

1 tsp each minced garlic and minced ginger

1 small egg

4 spring onions, trimmed and finely chopped

8 slices Burgen Sunflower & Chia Seed bread made into fine breadcrumbs

Black pepper


170g pot fat free Greek yogurt

5cm/2inch piece cucumber, finely chopped

Small handful fresh chopped coriander

1 small red chilli, deseeded and very finely chopped

Finely grated rind and juice of 1 small lemon

Rocket and lime to serve

  1. Roughly chop half the carrots and cook in boiling water for 7-8 minutes until tender. Drain well and return to the pan and cook over a low heat for 30-40 seconds to cook off any excess moisture. Grate the remaining carrots and place into a food processor with the chickpeas, cooked carrot, cumin, coriander, garlic, ginger and egg and blend to a thick paste. Tip into a bowl and season with freshly ground black pepper.
  2. Stir in the spring onions and breadcrumbs and using wet hands shape the mixture into 8 burgers. Chill for at least 30 minutes or overnight if you have time.
  3. Mix together all the yogurt dip ingredients and season to taste with freshly ground black pepper and chill until ready to serve.
  4. To cook the burgers - pan-fry - heat 1 tbsp sunflower oil and fry the burgers for 3-4 minutes on each side until browned. Grill - spray the burgers with low calorie cooking spray and cook under a preheated hot grill for 5-6 minutes on the first side and 3-4 minutes on the other side. BBQ - chill the burgers well - oil a square hinged bbq rack and arrange the burgers inside - cook away from the direct heat for 3 minutes on each side until cooked through. Serve with a rocket salad and a wedge of lime to squeeze over.
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