Black sesame vegie burgers with wasabi yoghurt Sourced BY Jayden Collins

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Black sesame vegie burgers with wasabi yoghurt

sourced from


-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 cup (280g) thick Greek-style yoghurt

-1/2 teaspoon wasabi paste, plus extra to taste

-Juice of 1/2 lemon


Step 1 – 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.

Step 2 – Meanwhile, for wasabi yoghurt, combine yoghurt, wasabi and lemon juice in a bowl. Taste and add more wasabi if desired. Season and set aside.

Step 3 – Heat 2cm oil in a large fry pan over medium heat. In 2 batches, cook patties for 2-3 minutes each side until golden and warmed through. Drain on paper towel.

Step 4 – To serve, fill the burger buns with lettuce, patties, tomato and cheese, if using, and drizzle with wasabi yoghurt.

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