Recipes.

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

It’s burger season here at IQS HQ and we’re trying all the different types out. We’ve shared our Thai Chicken Burgers and Kangaroo Burgers, but thought we should try our luck at a vego kind. This is what we came up with, and they taste flippin’ delicious!  

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 ]

It’s burger season here at IQS HQ and we’re trying all the different types out. We’ve shared our Thai Chicken Burgers and Kangaroo Burgers, but thought we should try our luck at a vego kind. This is what we came up with, and they taste flippin’ delicious!

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 ]

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