Carrot, Cumin & Peanut butter burgers.

I know the title sounds weird AF. But don’t judge a book by its cover okay?! Give this a chance because they taste REALLY good! Also you get to learn from my mistakes lol.

I saw this recipe in the Tesco magazine that is usually perched at the end of the checkout, mostly I just ignore it whilst frantically bagging my purchases to keep up with the check out assistant but the front cover caught my eye so I took one home with me.

So a few things I learnt during the making of this meal.
1. I really need to read recipes properly before rushing out to buy all the ingredients.
2. A Nutribullet smoothie maker does not count as a food processor but when you improvise and all else fails, a simple potato masher will suffice.
3. “Grating” carrots with a potato peeler takes a really long time. For some reason my brain forgot to register that I can use the cheese grater for more than just mature cheddar! *bows head in shame* Yeah that happened!

Anyway, this recipe is to make four tasty vegetarian burgers and you can freeze them (uncooked) for easy weeknight meals.

So, what you will need:

1x Food processor
3 tbsp of rapeseed/olive or vegetable oil
500g of grated carrot
3 garlic gloves crushed or chopped small
2 tsp cumin seeds
210g butter beans
4 tbsp crunchy peanut butter
1 limed zested & juiced
2 tbsp self raising flour
1 large red onion sliced
2 tsp demerara sugar
2 tbsp red wine vinegar
3 tbsp natural bread crumbs
1 medium avocado sliced thinly
4 crusty white rolls
Lettuce leaves
2 Medium Vine tomatoes sliced
salt/pepper to season

Now follow these easy steps.

  1. Heat 1/2 tbsp of your chosen oil in a large liddled pan over a medium heat. Fry the carrots for around 10 minutes until soft, add the garlic and the cumin seeds and fry for another minute.
  2. Put the beans, peanut butter, lime zest and flour into your food processor, season and blitz until smooth. If you try this in a nutribullet you will sadly fail, putting water in and trying it in smaller sections also doesn’t work. I failed to notice the food processor part when starting this process but plan c worked out, I mashed everything in a bowl with a potato masher and luckily they turned out just fine. Add half the carrot, pulse briefly then add the rest and pulse to combine. Don’t blend too much here or the mixture will be too wet. Chill for 30 mins to firm up.
  3. Meanwhile wipe you pan and add 1/2 tbsp oil over a low heat, add the onion and a pinch of salt, cover and fry for 7-8 mins, stirring occasionally until softened slightly. Remove the lid and add the sugar and red wine vinegar then increase the heat to high, simmering vigorously for 2-3 mins. Transfer to a bowl.
  4. Put the breadcrumbs on a plate, divide the chilled carrot mix into 4 and with damp hands, shape into patties about 2.5cm thick. Roll in the breadcrumbs to coat.
  5. Wipe out your pan and add the remaining oil over a low heat. Fry the burgers for 9-10 minutes until golden brown and crisp, turning them regularly.
  6. Toss the avocado with the lime juice and then serve your burgers in the rolls with lettuce, tomato, avocado and onions.

Voila – Enjoy!

Please let me know if you enjoy them as much as I did!





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s