Sweet and Spiced Pickled Carrots with Dee’s Spicy Bean Burgers in Toasted Pitta’s.

6 Sep

: I’ve recently been doing a lot of pickling and preserving, but I’ve never had pickled carrots before and had a total brainwave about pickled carrots and Dee’s Burgers! It turned out to be delicious. The crunchy texture was divine and a touch of rocket brought a subtle peppery dimension to the dish.

What you will need:
2 carrots sliced thinly
2 pita bread’s
1 pack of Dee’s Spicy Bean Burgers
1-2tsp coconut oil /olive oil
75g hummus
50g rocket
For the brine-
25g sugar
200ml vinegar
1 star anise
½ stick of cinnamon
1 tsp onion seeds
1 tsp cumin seeds
½ tsp of chili flakes

Method: To make the brine, first place the sugar, vinegar and spices in a pot and bring to the boil until the sugar is dissolved.
Pour it over the sliced carrots and allow to cool.
Next start on the burgers. Heat some oil in a frying pan and brown the burgers on both sides (about 2-3 a side.)
When they are almost cooked add 25-30 mls of the brine liquid and let it reduce and glaze the burgers on both sides. (You may add a little sweet chill sauce too if you fancy)
Once they are cooked, place in the oven for 1-2 minutes until you’re ready to use them.
Finally, toast the pita bread’s, cut open and spread some hummus on both sides, add the burgers (cut into 4 strips ), some rocket and some of the cooled picked carrot and enjoy!

Top Tip:
This pour over brine recipe can be used for a few other vegetables like; sliced cumber, green beans or even red onion.

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