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Veggie burgers with coriander tahini

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Veggie burgers with coriander tahini

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

For the carrot chips:

500 g carrots, sliced into long strips
3 T olive oil
2 t cumin seeds, crushed
1 T honey
sea salt and freshly ground black pepper, to taste
4 Woolworths ultimate hamburger rolls
4 PlantLove™ Swiss Chard, Sweetcorn & Butter Bean Rounds
red onion, sliced, for serving
watercress, for serving
yoghurt or mayonnaise, for serving

For the green tahini, blend:

3 T Woolworths tahini
½ clove garlic
10 g coriander
10 g basil
1 T red wine vinegar or lemon juice
sea salt, to taste

Method

1. Preheat the oven to 220°C. Toss the carrots in the olive oil, cumin and honey and roast for 20 minutes until just catching and tender. Shake the pan occasionally –they should be sticky and slightly crisp but not soft.

2. Toast the rolls and pan-fry the burger patties in a pan with olive oil for a few minutes on each side. Assemble the burgers with the remaining ingredients.

Cook's Note: If you don’t have time to make the carrots from scratch, use Woolworths’ frozen root vegetable chips.

Browse more vegan recipes here.

Photograph: Andrea Van Der Spuy
Food assistant: Ellen Schwerdtfeger