Carrot & sesame burgers

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Results 1-20

• 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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• 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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• 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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• VC

  30 March 2010

  VC rated and commented on this recipe

  

  Very tasty and so healthy, well received even by my carnivore boyfriend!

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• Annie

  13 June 2010

  Annie rated and commented on this recipe

  

  Got some French students learning English to do this recipe as a lesson in comunication and numbers. They loved the experience and the food. I added a bit more lemon juice and we used peanut butter as I couldn't find tahini in my French supermarkets.

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• Beamy

  03 July 2010

  Beamy commented on this recipe

  These were very yummy. I made number of small changes, but basically kept the recipe the same. The key change was the addition of lots of fresh coriander, and the substitution of orange juice/zest for the lemon, as carrot and orange is a great combination. They held together OK in the pan, but I'm sure they'd have collapsed in a bbq - perhaps replace some of the breadcrumbs with flour to help it bind together, and maybe an extra egg or egg yolk? And I know it's perhaps anathema to some people, but they were very nice with kethcup ;)

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• Beamy

  03 July 2010

  Beamy rated and commented on this recipe

  

  Ha ha ha.

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• tryn

  11 July 2010

  tryn commented on this recipe

  very tastey, will definately be making these again

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• PegoHart

  04 August 2010

  PegoHart rated and commented on this recipe

  

  yummy. will definately be making again and again. hit with meat eaters and vegges alike. vegges even asked for the recipe. had some mixture left over after geting 6 large sized burgers out of it, made up some mini-sized ones which we ate the next day as snack and were even yummier! Will be making mini versions for upcoming family picnic, min-sized versions would also be idea as a party nibble.

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• Brightspark89

  14 August 2010

  Brightspark89 commented on this recipe

  Absolutely delicious. Made ahead of time and left in the fridge, then put them in a cage on the barbeque as we've been caught out before with homemade veggie burgers. Great for Slimming World extra easy and went down well with both vegetarians and meat eaters. You don't have to have them in a bun, they're great with salad and baked potatoes. These are now a staple of the summer. Love the idea of mini ones for snacks, will do that next time.

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• vancancook

  21 August 2010

  vancancook rated and commented on this recipe

  

  A tad on the dry side, will use less breadcrumbs next time. I added a big handful of chopped parsley, but cilantro would also work. Will for sure be making them again.

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• SCW

  25 November 2010

  SCW rated and commented on this recipe

  

  Loved these, popped a couple in the freezer too. Great recipe.

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• emma178

  20 February 2011

  emma178 rated and commented on this recipe

  

  Really enjoyed them and the sweet thai sauce and avocado went well perfectly. very happy to make them again

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• Paula

  20 February 2011

  Paula rated and commented on this recipe

  

  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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• onmybike2

  09 May 2011

  onmybike2 commented on this recipe

  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 :)

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• Lesley Wilding

  05 August 2011

  Lesley Wilding commented on this recipe

  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!!

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• mmlandsmann

  08 January 2012

  mmlandsmann commented on this recipe

  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.

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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, sugar 12g, salt 0.5 g

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