Carrot & sesame burgers

Carrot & sesame burgers

  • 1
  • 2
  • 3
  • 4
  • 5
(34 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 patties only
  • 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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Jan, 2017
My husband wasn't very impressed and thought they lacked flavour. I tend to agree. I have some mixture left over so will pack a punch with some garlic and cayenne or chilli and make falafel. Hopefully the flavour will be a lot better.
16th Sep, 2015
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
11th Mar, 2016
I haven't tried these yet but I like the idea of the sesame seeds on the outside
31st Aug, 2014
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.
19th Aug, 2013
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.
25th May, 2013
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.
3rd Apr, 2013
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 Tumeric 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) Corriander Chilli Pepper Salt
14th Oct, 2012
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.
25th Aug, 2012
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.
22nd Aug, 2012
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 :)


13th Apr, 2017
Does the nutritional info include the bread roll? If so, what would the calorie count be without that?
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.
Want to receive regular food and recipe web notifications from us?