Black sesame vegie burgers with wasabi yoghurt

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How to make Black sesame vegie burgers with wasabi yoghurt

  • Yield : 6
  • Prep Time : 0:40
  • Cook Time : 0:10
  • Total Time : 0:50

Ingredients

  • 400g can chickpeas, rinsed, drained
  • 400g can cannellini beans, rinsed, drained
  • Juice of 1/2 lemon
  • 1 teaspoon ground cumin
  • 2 teaspoons soy sauce
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 carrot, finely grated
  • 1/3 cup (50g) black sesame seeds
  • 1/3 cup (50g) crushed roasted peanuts
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped mint leaves
  • 1 cup (70g) fresh sourdough breadcrumbs
  • Rice bran oil, to shallow-fry
  • 6 wholemeal burger buns, toasted
  • Butter lettuce leaves, to serve
  • Sliced tomato, to serve
  • Swiss cheese (optional), to serve

Wasabi yoghurt

  • 1 cup (280g) thick Greek-style yoghurt
  • 1/2 teaspoon wasabi paste, plus extra to taste
  • Juice of 1/2 lemon

Method

  • Step 1 Mash chickpeas and beans in a bowl using a fork. Stir in juice, cumin and soy, then add onion, garlic, carrot, sesame seeds, peanuts, herbs and breadcrumbs. Season and combine well, then shape mixture into 6 patties. Transfer to a lined baking tray, cover and chill for 30 minutes to firm up.
  • Step 2 Meanwhile, for wasabi yoghurt, combine yoghurt, wasabi and lemon juice in a bowl. Taste and add more wasabi if desired. Season and set aside.
  • Step 3 Heat 2cm oil in a large frypan over medium heat. In 2 batches, cook patties for 2-3 minutes each side until golden and warmed through. Drain on paper towel.
  • Step 4 To serve, fill the burger buns with lettuce, patties, tomato and cheese, if using, and drizzle with wasabi yoghurt.

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