Carrot and chickpea burgers recipe

This carrot and chickpea burgers recipe makes a tasty, protein-packed vegetarian dish. The barbecue glaze adds a smoky, zingy flavour to the vegetables – giving them a new lease of life. And with plenty of crunchy veg and spices such as turmeric, cumin and ginger, this is also a pretty healthy dish, so you can happily eat it without spoiling your clean-eating plan.

Ingredients (serves 6)

600g carrots, peeled and grated

1x 400g tin or carton chickpeas in water, drained

1cm piece fresh root ginger, peeled and sliced

Handful fresh coriander

1 egg

1tsp olive oil

1 courgette, grated

1 small onion, finely chopped

½tsp ground turmeric

1tsp ground cumin

3tbsp Jack Daniel’s® Tennessee Honey™ Barbecue Glaze, plus extra to serve

2tbsp sesame seeds

Sea salt (to season)

Fresh breadcrumbs (white or wholemeal)

2tbsp light olive oil or vegetable oil for frying

To serve:

6 ciabatta bread rolls

Mayonnaise

Handful of lettuce leaves

½ cucumber, or 3 baby cucumbers

1tbsp rice wine vinegar

1tbsp caster sugar

2tbsp hot water

1 fresh red chilli, finely sliced

Handful of coriander leaves

Method

Place a third of the grated carrot into a food processor with the chickpeas, ginger, coriander (including the stalks) and egg. Process for a minute or two until it forms a paste, scraping down the mix from the sides of the processor if required. Tip into a large bowl.

Heat a non-stick pan and fry the remaining carrot, the courgette and onion in 1tsp oil for five minutes over a medium heat, stirring frequently.

Add the turmeric and cumin and fry for a further three minutes then turn off the heat.

Tip into the bowl with the chickpea mixture and add the Jack Daniel’s Tennessee Honey Barbecue Glaze, sesame seeds, a pinch of sea salt and the breadcrumbs. Stir well to combine, then cover and chill in the fridge for 20 minutes to firm up.

Shape into six burgers and fry in the oil over a medium heat for four to five minutes, then carefully turn and cook for a further four to five minutes, until golden.

Meanwhile, mix the rice vinegar, sugar, hot water and chilli in a bowl. Using a vegetable peeler, peel ribbons of cucumber and marinate in the dressing for four to five minutes.

Lightly toast the buns and then spread the bottom halves with a little mayonnaise. Add a few lettuce leaves to each, place the carrot burgers on top and add a generous dollop of Jack Daniel’s Tennessee Honey Barbecue Glaze. Finish with cucumber ribbons and garnish with a few coriander leaves before adding the bun lids to finish.

Recipe courtesy of Jack Daniel’s Barbecue Sauces