Carrot & sesame burgers

Carrot & sesame burgers

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(27 ratings)

Prep: 30 mins Cook: 20 mins


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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  • 750g carrots, peeled and grated



    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



    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



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

  • 3 tbsp olive oil
    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



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

  • 3 tbsp sesame seeds


  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)

ourkez328's picture

Made these a few times now and love them! The patty always sticks together and tastes amazing - I used a little more tahini and cumin than recommended to add a bit more flavour and also added sweetcorn at the last stage for a bit of extra crunch! Also, I didn't mix in the sesame seeds but coated the patties in them so they went nice and crispy when fired. Yummy!! They freeze really well too and keep in the fridge for a few days. Great to make a big batch and keep going back to them on those nights when you can't really be bothered

goosegirl123's picture

I haven't tried these yet but I like the idea of the sesame seeds on the outside

edzbird's picture

Delicious! Made half quantity today, oven baked one for dinner & froze the rest. They are indeed like big, carroty falafels. (much nicer than the half a steak burger I had with it). Worth the effort of making them - well the cleaning of the food processor.

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

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

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
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)
Chilli Pepper

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

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

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

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

psychedeliasmith's picture

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

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

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

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

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

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

pineapple_juice's picture

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.


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