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Black sesame vegie burgers with wasabi yoghurt
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Elevate your burger game with zesty wasabi yogurt on veggie patties.
Ingredients:
  • 400g can chickpeas, rinsed, drained
  • 400g can cannellini beans, rinsed, drained
  • Juice of 1/2 lemon
  • 2.50 gm ground cumin
  • 10.60 gm soy sauce
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 carrot, finely grated
  • 50g sesame seeds
  • 50g peanuts
  • 40.00 ml finely chopped flat-leaf parsley
  • 20.00 ml finely chopped mint leaves
  • 70g 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
  • 280g yoghurt
  • 1/2 tsp wasabi paste, plus extra to taste
Instructions:
  • Combine mashed chickpeas and beans in a bowl with juice, cumin, soy sauce, onion, garlic, carrot, sesame seeds, peanuts, herbs, and breadcrumbs. Season generously, mix thoroughly, and shape into 6 patties. Chill on a lined baking tray for 30 minutes to set.
  • In a bowl, mix together yogurt, wasabi, and lemon juice. Adjust wasabi to taste. Season with salt and pepper, then set aside.
  • Heat a generous amount of oil in a large frypan over medium heat. Cook the patties in two batches until they are golden and heated through, about 2-3 minutes per side. Place on paper towel to drain.
  • To assemble, stuff burger buns with lettuce, patties, tomato, cheese (optional), and top with a drizzle of wasabi yoghurt.

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