Carrot & sesame burgers

Carrot & sesame burgers

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(27 ratings)

Prep: 30 mins Cook: 20 mins

Easy

Serves 6
Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down

Nutrition and extra info

  • Uncooked burgers can be frozen
  • Vegetarian

Nutrition: per serving

  • kcal284
  • fat16g
  • saturates3g
  • carbs27g
  • sugars12g
  • fibre7g
  • protein10g
  • salt0.5g
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Ingredients

  • 750g carrots, peeled and grated

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 410g can chickpeas, drained and rinsed
  • 1 small onion, roughly chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp tahini paste, plus 1 tsp to serve
  • 1 tsp ground cumin
  • 1 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g wholemeal breadcrumbs
  • zest 1 lemon, plus 1 tsp juice

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 150ml pot natural yogurt
  • 6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 3 tbsp sesame seeds

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.

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Comments (40)

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
4

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.

ebordogna's picture
5

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

seware's picture
5

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

vancancook's picture
4

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
5

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
3

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
5

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
4

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

weeble's picture
5

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

lizzafezza's picture
4

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
5

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
4

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

tan_tan's picture
4

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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