Carrot and sesame burgers

Paul Merry - Food Development Director
Prep time: 
20 mins
Cook time: 
30 mins
  • 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 and chilli sauce, to serve
  • 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.
  2. 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.
  3. Divide the mixture into 6, then using wet hands shape into burgers.
  4. Cover and chill until serving.
  5. Mix the yogurt with the remaining tahini and lemon juice, then chill until really cold or alternatively place in the freezer until very cold but not frozen as this firms up the mix making them easier to cook.
  6. 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. When the burgers are ready, spread each bun with some of the lemony sesame yogurt, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.