Ingredients

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 of 1 lemon, plus 1 tsp juice

150ml natural yogurt

6 buns

Rocket leaves, sliced red onion, sliced avocado, and chilli sauce, to serve

3 tbsp sesame seeds

Instructions

Step 1: Place a third of the grated carrot in a food processor along with the chickpeas, onion, 2 tablespoons tahini, ground cumin, and egg. Blend until you achieve a thick paste, then transfer it to a large bowl.

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

Step 3: Add wholemeal breadcrumbs, lemon zest, sesame seeds, and seasoning to the bowl. Mix everything well using your hands until combined.

Step 4: Divide the mixture into six portions and shape each into a burger using wet hands. Cover and chill until ready to cook.

Step 5: Mix the natural yogurt with the remaining 1 teaspoon tahini and lemon juice. Chill this sauce until serving.

Step 6: Prepare your cooking method: heat a non-stick frying pan or barbecue. Brush the burgers with the remaining olive oil and cook for about 5 minutes on each side until golden and crisp.

Step 7: Warm or toast the buns. Spread each bun with a generous amount of the lemon tahini yogurt, top with avocado slices, the cooked burger, sliced red onion, rocket leaves, and finish with a drizzle of chilli sauce.

Tips & Variations

For a vegan option, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use dairy-free yogurt.

Adding a pinch of smoked paprika or coriander can give the burgers a smoky or fresh twist.

To make the burgers more binding, chill the mixture longer before cooking.

Try serving the burgers with a side of sweet potato fries or a fresh salad for a complete meal.

FAQs

Can I make these burgers ahead of time?

Yes, you can shape the burger patties and keep them covered in the refrigerator for up to 24 hours before cooking. This helps the flavors meld and allows the burgers to hold together better when cooked.

What can I use instead of tahini?

If you don’t have tahini, you can substitute it with smooth peanut butter or almond butter, although it will slightly change the flavor. Another option is to increase the amount of natural yogurt in the sauce for creaminess without tahini.