Name: Carrot and Sesame Burgers with Lemon Yogurt and Avocado Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 750g carrots, peeled and grated; 410g can chickpeas, drained and rinsed; 1 small onion, roughly chopped; 2 tbsp tahini paste; 1 tsp ground cumin; 1 egg; 3 tbsp olive oil; 100g wholemeal breadcrumbs; Zest of 1 lemon; 3 tbsp sesame seeds; Seasoning (salt and pepper) to taste; 150ml natural yogurt; 1 tsp tahini paste; 1 tsp lemon juice; 6 wholemeal buns; Rocket leaves; Sliced red onion; Sliced avocado; Chilli sauce

Introduction

These carrot and sesame burgers offer a delicious, vegetarian-friendly option that’s full of flavor and texture. With a blend of grated carrots, chickpeas, and aromatic spices, they make a perfect juicy burger alternative. Serve them with a zesty tahini yogurt and fresh toppings for a satisfying meal.

The image shows a sandwich with three main layers inside a soft, white bun cut in half. The bottom layer has sliced avocado with a smooth, fresh green color resting on top of a white sauce spread on the bun. Above the avocado is a crispy, golden brown veggie patty topped with a glossy red sauce. On top of the patty, there are fresh green leafy arugula and thin slices of red onion visible. The sandwich is set on a white plate with a green and white patterned napkin under it, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

750g carrots, peeled and grated

1 x 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 of 1 lemon, plus 1 tsp lemon juice

150ml natural yogurt

6 buns

Rocket leaves

Sliced red onion

Sliced avocado

Chilli sauce, to serve

3 tbsp sesame seeds

Instructions

Step 1: Place one third of the grated carrot, chickpeas, chopped onion, 2 tablespoons tahini, ground cumin, and egg in a food processor. Blend until it forms a thick paste, then transfer this mixture to a large bowl.

Step 2: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the remaining grated carrot and cook for 8–10 minutes, stirring occasionally, until softened and slightly golden. Add this cooked carrot to the paste in the bowl.

Step 3: Stir in the wholemeal breadcrumbs, lemon zest, sesame seeds, and season well with salt and pepper. Mix everything thoroughly by hand until combined.

Step 4: Divide the mixture into six equal portions. Using wet hands to prevent sticking, shape each portion into a burger patty. Cover and chill in the refrigerator until ready to cook.

Step 5: Meanwhile, combine the natural yogurt with the remaining 1 teaspoon tahini and lemon juice in a small bowl. Chill until serving.

Step 6: Preheat a barbecue or heat a non-stick frying pan. Brush the burgers with the remaining 1 tablespoon olive oil. Cook the patties for about 5 minutes on each side or until golden brown and crisp.

Step 7: Warm or toast the buns. Spread each bun with some of the lemony tahini yogurt. Top with sliced avocado, a cooked burger, sliced red onion, rocket leaves, and finish with a drizzle of chilli sauce. Serve immediately.

Tips & Variations

To keep the burgers moist, avoid over-processing the mixture in the food processor; blend just until combined.

For a vegan version, replace the egg with a flaxseed egg or mashed mashed potato and use non-dairy yogurt.

Try adding finely chopped fresh herbs like coriander or parsley for extra freshness.

Serve with a side of sweet potato fries or a crisp salad for a balanced meal.

Storage

Store uncooked burger patties in an airtight container in the refrigerator for up to 2 days. Cooked burgers can be refrigerated for 2–3 days and reheated gently in a pan or oven. For longer storage, freeze raw patties on a tray, then transfer to a freezer bag; use within 1 month. Thaw overnight in the fridge before cooking.

FAQs

Can I make these burgers ahead of time?

Yes, you can prepare and shape the patties in advance and keep them covered in the fridge for up to 2 days before cooking.

Can I use canned beans other than chickpeas?

Chickpeas are preferred for their texture and flavor, but you can substitute with white beans or cannellini beans for a slightly different taste and consistency.