Carrot & sesame burgers

Carrot & sesame burgers

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(27 ratings)

By

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Cooking time

Prep: 30 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 6

Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down

Nutrition and extra info

Additional info

  • Uncooked burgers can be frozen
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
284
protein
10g
carbs
27g
fat
16g
saturates
3g
fibre
7g
sugar
12g
salt
0.5g

Ingredients

  • 750g carrots, peeled and grated
  • 410g can chickpeas, drained and rinsed
  • 1 small onion, roughly chopped
  • 2 tbsp tahini paste, plus 1 tsp to serve
  • 1 tsp ground cumin
  • 1 egg
  • 3 tbsp olive oil
  • 100g wholemeal breadcrumbs
  • zest 1 lemon, plus 1 tsp juice
  • 150ml pot natural yogurt
  • 6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
  • 3 tbsp sesame seeds

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Method

  1. Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened – it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
  2. Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
  3. Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.

Recipe from Good Food magazine, May 2009

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Comments

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duncanperry's picture

Have made these with various variations and tried cooking on the bbq, that option failed as they fall apart; tried frying from frozen and that worked but outside was lovely and crispy but inside was still cold. The best solution so far is to fry from frozen and then place on a medium BBQ to finish them off, well worth the effort and even popular with die hard meat eaters.

mangomum2013's picture
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These are the best veggie burgers I've ever made. It's worth investing in the Tahini to give them a lovely flavour and I used oats to bind it together. They kept their shape really well and are very tasty. Will definitely be making them again.

thompsonson's picture
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Small twist on this - was very nice

750g carrots , peeled and grated
410g can chickpeas , drained and rinsed
1 medium onion , chopped
4 cloves of garlic
Garam Masala
Tumeric
1 egg
olive oil (in fried carrots)
100g breadcrumbs from pain au lait
juice from 1 slice of lemon
0.75 tbsp sesame seeds (in mix)
Corriander
Chilli Pepper
Salt

amandadeba's picture

Made them twice-always a success! I tend to add a tablespoon of flour in the end before rolling the mixture into burgers though-makes for a more steady mixture. They cook much much better from frozen, i.e. make at least a day ahead and freeze them. Oven baked are probably best-they tend to break a bit in the pan. Didn't try BBQ. Mixture makes 8 good sized burgers.

missymoomia's picture
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I added extra cumin, cayenne pepper and lemon juice in the paste. Was delicious but I only made half the recipe and got 8 medium sized burgers.

jodie0509's picture

Hi guys,

Want to make this but tahini is really expensive in Australia, anything I can substitute it with? or could I leave it out completely?

Thanks :)

qas5saq's picture
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Fairly tasty, but not worth all the time and effort. Left to chill over night, but still found the mixture difficult to keep together when frying. Would probably not make these again.

forestnuter's picture
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Delicious! Bearing in mind they were a bit on the soggy side, the taste certainly made up for it!

psychedeliasmith's picture
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These were very tasty - loads of flavour. Mine didn't fall apart but then I refigerated them and cooked them in a pan. I didn't bother with the yoghurt and avocado - served them with chilli chutney and mayonnaise instead. My issue was the texture - it was more like a falafel than a burger as it had no bite. Made loads more than six - I have rolled the rest into balls for my son to eat.

kel-delacoe's picture
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Forgot to add I oven baked them so no falling apart also took the above suggestion of lots of fresh coriander into the mix which of course worked well with the carrot ;)

kel-delacoe's picture
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Really tasty :) didn't use the breadcrumbs though they weren't needed.. Also omitted the egg as I'm a vegan but they turned out great :)

lizzysempill's picture

BarBQ'd them in a grid so that they would not fall apart. They were really great.

kel-delacoe's picture
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made these tonight they were fab, v tasty. I chucked loads of fresh corrander into the mix and left out the breadcumbs :)

katcurnock's picture
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In all honesty thought this was disgusting. If no starts was an option would have given that. Included an extra egg as per the reviews, but mixture was horribly dry and bland even though i used top quality carrots.

dherrera's picture
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Just made them for me and my other half and we loved them! Definitely a favourite.

pineapple_juice's picture
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really yummy, recipe definitely makes more than 6 though! I put mine all in in the freezer and this seems to solve the falling apart issue.

phatmer's picture

These taste great, but I found it really tough to get them to hold together when frying in a pan on medium/med-hi heat. I tried others' recommendations and used the white of an extra egg and/or less breadcrumbs - but they were still quite fragile. Any other suggestions re: ingredient changes or handling advice from the peanut gallery?

Regardless, I chilled them after cooking and included them in my toddlers lunchbox with various dips: ketjap manis, hoisin, ketchup and creme fraiche.

wildiles's picture

My sister in law been veggie for years and was ecstatic about these.
However I find them also very wet and in future would add more egg and maybe more flour too. I did make them rather large and certainly would make them again but smaller and maybe not so thick.
I made the Tahini paste for the first time and it stores well in the fridge and lovely spread on the toasted buns - gives out a lovely (nutty) taste. Will certainly be doing again, suggest you make day before and put in fridge, I found freezing made them too wet (as above). I fried them in a pan on the barbecue as suggestion above.
Even if you do not like veggie food you will like these I am sure!!

onmybike2's picture

reading the ingredients sounds like a glorified falafel!

(chick peas being the base for falafels)

Hey nothing wrong with that!

will be trying this 2morrow at a veggie bbq, can't wait to hear their remarks, but i'm sure after reading the above comments it will go down a real treat!

garlic feels right at home amongst this and maybe a few snips of chilli ;)

ps: i'm not a vegetarian :)

craftybeggar's picture
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Taste really nice but as previous people commented - they do tend to fall apart very easily. Cooked them in a frying pan and left them to cook without moving them around too much to avoid breaking them up. Might leave out a small amount of breadcrumbs and add an extra egg next time. Put a few in the freezer.

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