Carrot & sesame burgers

Carrot & sesame burgers

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(27 ratings)

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

seware's picture
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Loved these, popped a couple in the freezer too. Great recipe.

vancancook's picture
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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.

strongmansj's picture

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.

pegohart1's picture
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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.

itrynity's picture

very tastey, will definately be making these again

beatrix's picture
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Ha ha ha.

beatrix's picture
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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 ;)

lasatu's picture
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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.

vcrovato's picture
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Very tasty and so healthy, well received even by my carnivore boyfriend!

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

lizzafezza's picture
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Really tasty

maxeleven's picture

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

katnap14's picture

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

casspride's picture
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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

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

tan_tan's picture
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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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