Crunchy carrot burger, with spinach and pomegranate dressing.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 15 minutes
    • British
    • Dairy Free
    • Vegetarian
    • Vegan

    Carrot Burger

    Recipe Information

    Ingredients
    Print page

    400g Carrots, peeled

    1 x Red Onion

    2 x Cloves Garlic

    5g fresh Coriander

    60g Oats

    1 x 400g tin Cannellini Beans

    1 x tsp Ground Coriander

    1 x tsp Smoked Paprika

    1 x tsp Ground Cumin

    1 x pack 4 Vegan Brioche Burger Buns

    100g Acti Leaf Soya Yogurt

    40g Pomegranate Seeds

    15g Spinach Leaves

    1 x Spring Onion

    1 x Small Carrot

    Sea Salt and Black Pepper

    Method

    Grate the carrots and squeeze out any excess water.

    Peel and finely chop the red onion. Peel and mince the garlic.

    Finely chop the coriander.

    Drain the beans then mash.

    In a bowl, mix the carrots, onion, fresh coriander, beans, garlic, oats, cumin, coriander, paprika and season with some salt and pepper.

    Divide the mixture into 4 balls, then flatten to make 4 burgers. Grill, fry or barbecue for 6/7 minutes on each side.

    Mix the pomegranate seeds with the yogurt.

    Thinly slice the spring onion.

    Peel the carrot and cut into matchsticks.

    Toast the buns.

    Serve the burgers in the buns, with spinach leaves and the pomegranate dressing. Top with some spring onion ribbons and carrot sticks.

    Customer Reviews