Carrot & sesame burgers

Carrot & sesame burgers

  • 1
  • 2
  • 3
  • 4
  • 5
(29 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Aug, 2012
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.
24th Jul, 2012
Delicious! Bearing in mind they were a bit on the soggy side, the taste certainly made up for it!
17th Jul, 2012
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.
12th Jul, 2012
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 ;)
12th Jul, 2012
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 :)
29th Jun, 2012
BarBQ'd them in a grid so that they would not fall apart. They were really great.
28th Jun, 2012
made these tonight they were fab, v tasty. I chucked loads of fresh corrander into the mix and left out the breadcumbs :)
22nd Jun, 2012
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
19th Jun, 2012
Just made them for me and my other half and we loved them! Definitely a favourite.
26th Apr, 2012
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.