Carrot & sesame burgers

Recipe uploaded by

Sarah Cook

6 ratings

Recipe by Sarah Cook

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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.

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PER SERVING

284 kcalories, protein 10g, carbohydrate 27g, fat 16 g, saturated fat 3g, fibre 7g, salt 0.5 g

Latest comments and suggestions

• sara

  23 May 2009

  sara rated and commented on this recipe

  

  These are fantastic- full of flavour and extremely satisfying. Make sure you take care when cooking them on the BBQ as mine threatened to fall inbetween the bars of the grill. Leave them to chill for a few hours before cooking so that they are firm

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• Moose

  27 May 2009

  Moose rated and commented on this recipe

  

  Tasted fab, but hopeless on the BBQ, fell apart, so did the rest in a frying pan.

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• casso1

  09 June 2009

  casso1 rated and commented on this recipe

  

  These are so tasty! After reading the crumbly comments I only added half of the breadcrumbs which helped. I also added sumac and garlic to the cooked carrots and added fresh flat leaf parsley from the garden to the mixture. We don't make them for the bbq, just for the pan at home but they'd work on a bbq *plate* no problem. The patties also freeze well

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• katnap14

  05 August 2009

  katnap14 commented on this recipe

  I wrapped the burger mixture around bbq sticks and served them in pittas. Worked perfectly!

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• Richard

  10 August 2009

  Richard commented on this recipe

  You can put this mixture with minced beef for a healthier beef burger

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• Lynsey

  20 August 2009

  Lynsey rated and commented on this recipe

  

  Really tasty

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• foxycook71

  08 September 2009

  foxycook71 rated this recipe

  

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• weeble cooks

  04 October 2009

  weeble cooks rated and commented on this recipe

  

  Very enjoyable. I served with the hot dressed sweet potatoe & fennel dish from this site

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 20 mins

Vegetarian

Uncooked burgers can be frozen

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

PER SERVING

284 kcalories, protein 10g, carbohydrate 27g, fat 16 g, saturated fat 3g, fibre 7g, salt 0.5 g

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