Carrot Tahini Burger with Radicchio & Tzatziki

Health Highlights

Ingredients

1 cup	Almond flour/meal, Bob's Red Mill (for patties)
1 dash	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 dash	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

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 mold it into rough patties. They will be quite thick, about 1 1/2 cm.
Heat a large frying pan on medium heat. Add enough oil 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.
To make Cucumber Tzatziki, combine cucumber, dill, and yogurt together in a small bowl. Set aside.
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.

Calories 534

Calories from fat 271

Calories from saturated fat 34

Total Fat 30 g

Saturated Fat 3.7 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.8 g

Monounsaturated Fat 8.5 g

Cholesterol 109 mg

Sodium 509 mg

Potassium 821 mg

Total Carbohydrate 48 g

Dietary Fiber 9.3 g

Sugars 9.8 g

Protein 22.0 g