Studded with carrot, shallot and salty feta, these burgers are a tasty treat.
Ingredients
- 80ml (1/3 cup) olive oil
- 3 shallots, trimmed, finely chopped
- 2 garlic cloves, crushed
- 400g can chickpeas, rinsed, drained
- 1 carrot, peeled, coarsely grated
- 80g feta, crumbled
- 1 egg
- 70g (3/4 cup) dried (packaged) breadcrumbs
- 1 Turkish bread loaf, quartered crossways, split
- 200g ctn tzatziki
- 25g baby spinach leaves
- 1 vine-ripened tomato, thinly sliced
- 2 Lebanese cucumbers, trimmed, peeled into ribbons
- Fresh mint leaves, to serve
Method
- Step 1Heat 1 tablespoon oil in a frying pan over medium heat. Cook shallot and garlic, stirring, for 2 minutes or until soft. Transfer to a food processor. Add chickpeas, carrot, feta and egg, and process until combined. Transfer to a bowl. Season with salt and pepper. Add the breadcrumbs and mix until combined. Divide mixture into 4 equal portions. Shape each portion into a 6mm-thick, 10cm-diameter patty.
- Step 2Heat the remaining oil in a non-stick frying pan over medium heat. Cook the patties for 4 minutes each side or until browned and cooked through.
- Step 3Meanwhile, preheat grill on high. Cook the bread under grill for 2 minutes each side or until lightly toasted.
- Step 4Divide half the bread, cut-side up, among serving plates. Spread with a little tzatziki. Top with spinach, tomato, chickpea patty, cucumber and mint. Top with a dollop of tzatziki and the remaining bread.
- Low carb
- Low sugar
- Lower gi
- Vegetarian
Nutrition
2004 kj
Energy
28g
Fat Total
7g
Saturated Fat
6g
Fibre
17g
Protein
77mg
Cholesterol
842.09mg
Sodium
9g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Brett Stevens
- Publication: Australian Good Taste
0