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Asador veggie burger main july 2015
The Ultimate Veggie Burger RecipeHarry Weir

The ultimate veggie burger

This carrot and sesame burger with chickpeas is so simple to make and a great alternative for the guests at a barbecue.


This recipe for carrot and sesame burgers with chickpeas is so simple to make and a great alternative for the guests at a barbecue.

This recipe is from Asador Restaurant in Dublin, a favourite spot for the F&W team, particularly in the summer when we are craving grilled food! To create a blend of textures the burger is made from a combination of raw and cooked carrot, with chickpeas for added bite. You can serve the burger with any decent quality bread bun – brioche or sesame buns are best.

Yield: Serves: 6


  • 3 tablespoons olive oil
  • 750g carrots, peeled and grated
  • 1 x 410g can chickpeas, drained and rinsed
  • 1 small onion, roughly chopped
  • 2 tablespoon tahini paste
  • 1 teaspoon ground cumin
  • 1 whole egg
  • 100g wholemeal breadcrumbs
  • 1 lemon, zest only
  • 3 tablespoons sesame seeds

For the sesame yoghurt

  • 1 teaspoon tahini
  • 1 teaspoon lemon juice 150ml natural yoghurt

To garnish

  • 6 buns, sesame or brioche Avocado, thinly sliced
  • Red onion, sliced
  • Handful rocket leaves Cherry tomatoes                     


  1. Heat one tablespoon oil in a large frying pan over a low to medium heat. Tip in two-thirds of the carrot and stir gently. Cook for eight to ten minutes until the carrot is soft. Set aside and allow to cool.
  2. Take the remaining grated carrot and blend, in a food processor, with the chickpeas, onion, two tablespoons tahini, cumin and the egg.
  3. Blend to a thick paste and set aside in a large bowl. Add in the cooled, cooked carrot along with the breadcrumbs, lemon zest and sesame seeds.
  4. Season well and, using wet hands, form into six burgers. Cover and chill while you heat the barbecue.
  5. For the sesame yoghurt, whisk the tahini and lemon juice into the yoghurt and set aside.
  6. When the barbecue is nice and hot, add the burgers and cook for five minutes each side until crisp and golden. While the burgers are cooking lightly toast the buns.
  7. To assemble, spread some sesame yoghurt on the buns, add the avocado, top with the burger, then follow with the onion, rocket and cherry tomatoes. Serve with a spicy chilli sauce.

TIP: Try with spicy sweet potato wedges, tossed with crushed coriander seeds and ground cumin.


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