Carrot and Chickpea Burgers

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 1 tsp 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 4-5 minutes, then carefully turn and cook for a further 4-5 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 4-5 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.