|10 min||25 min||35 min||4|
|1 cup||Almond flour/meal, Bob's Red Mill (for patties)|
|1/4 tsp||Black pepper (for patties)|
|3 medium||Carrots (grated, for patties)|
|1 tsp||Cinnamon (for patties)|
|1 tbsp||Dijon mustard (for patties)|
|1 cup||Quinoa, cooked (for patties)|
|2 large egg||Egg (for patties)|
|1/4 tsp||Sea salt (for patties)|
|1 clove(s)||Garlic (for patties)|
|2 tbsp||Tahini (for patties)|
|1 small||Yellow onion (finely chopped, for patties)|
|1/2 tsp||Turmeric, ground (for patties)|
|2 tbsp||Extra virgin olive oil (for frying, for patties)|
|1 cucumber(s)||Cucumber (diced)|
|1/4 cup||Dill, fresh (finely chopped)|
|1/2 cup||Greek yogurt, plain, fat-free|
|8 leaf||Radicchio (roughly torn)|
|4 bun||Sandwich bun|
1. Add all ingredients for the Carrot Tahini Burger Patties 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 1/2 cm.
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.