Black Sesame Vegie Burgers with Wasabi Yoghurt

Swap traditional burgers for vegie patties spiced with wasabi yoghurt - a vegetarian delight!

Makes: 6

Time to prep: 40 minutes

Time to cook: 10 minutes

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, sliced tomato and Swiss cheese (optional), to serve

Wasabi yoghurt

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

Method

• 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.
• Meanwhile, for wasabi yoghurt, combine yoghurt, wasabi and lemon juice in a bowl. Taste and add more wasabi if desired. Season and set aside.
• 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.
• To serve, fill the burger buns with lettuce, patties, tomato and cheese, if using, and drizzle with wasabi yoghurt.

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