Sesame Carrot and Chickpea Burgers #BettaRecipe

Oh hey! So I finished University yesterday. Exciting, but I’m saving a post about that for when it’s hit me. I still  feel like a student. Definitely not an adult. 

So instead let’s talk about a typical student food, burgers! Now, BBQ season is fast upon us, the weather is warming up and soon we’ll be sipping beer and munching on wonderful foods from the grill. Okay, it’s not all that warm here yet, just take a look at the photo I posted today from the beach

Never mind though, I’m British and will be grilling under an umbrella in no time. I usually prefer it when someone else does all the hard work and I can slowly get tipsy off Coronas in the corner, but it would be very rude for me to turn up without something. Being a vegetarian, nobody is that thankful for a pre packaged cardboard burger. Don’t worry though, I have the answer, BBQ friendly sesame carrot and chickpea burgers.

These were so easy the throw together, worked great on the BBQ and tasted amazing. I even had one of my non vegetarian housemates begrudgingly tell me he liked them. Now that’s praise. 

I served them with a quick sesame yoghurt sauce (nothing more than greek yoghurt and tahini), some lettuce, red onion and sweet chilli sauce. Yum.

So next time you’re the awkward vegetarian at the BBQ whip up a batch of these, then swap them for beers when everybody else wants one! 

I’m entering these lovely little burgers into a the Betta Living Vegetarian recipe contest. It’s nice to have a competition for specifically vegetarian food and I love seeing what people can create.

I always say this, but vegetarian food doesn’t need to be boring! I think these burgers would more than stand their ground next to the greasy beef burgers and sauce drenched ribs. Don’t believe me? Give them a go!

Sesame Carrot and Chickpea Burgers
Yields 6
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  1. 650g carrots (grated)
  2. 410g can chickpeas (drained)
  3. 1 small onion (diced)
  4. 2 tbsp tahini
  5. 2 tsp ground cumin
  6. 1 egg
  7. 3 tbsp olive oil
  8. 100g breadcrumbs
  9. 6 buns, red onion, lettuce, sweet chilli sauce, to serve.
  1. Put a third of the grated carrot in a food processor with the chickpeas, onion, tahini, cumin and egg. Turn on and blend to create a paste.
  2. Scrape into a large bowl.
  3. Heat 1 tbsp oil in a large frying pan and place in the remaining carrot.
  4. Cook for 6-8 minutes until softened.
  5. Add to the paste with the breadcrumbs (add sesame seeds if you like)
  6. Add salt and pepper and mix well.
  7. Divide the mixture into 6 patties with wet hands.
  8. Either cook on the bbq or heat a large frying pan/griddle pan.
  9. Brush the burgers with the remaining oil.
  10. Cook for 5 mins on each side until golden.
  11. Arrange in the buns how you like them.
Mess Makes Food
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  1. says

    Congrats on finishing school!! That is so awesome. :) These burgers look & sound delicious and perfect for the upcoming season. Thank you for sharing at #GetHimFed Fridays, have a nice weekend!

    • Miss Messy says

      Thanks! I’m so happy! Right? veggie burgers can have wicked combinations that beef ones can’t. I just saw a nice lentil and goats cheese one which is so next on the list!

    • Miss Messy says

      Thanks! They were great and I was shocked at how well they held together – no problem whatsoever. My burgers usually fall apart!

  2. says

    I’m doing a veggie month, and yesterday, I grabbed some veggie mince out of my freezer to make some topping for a sweet potato. Had a wee little look on the back (Why is vegetarian food the only food I don’t check the label of?) and saw that it was nearly 60% ‘natural cane sugar’. So it tastes like cardboard AND isn’t that great for you?! What’s the point?! So you have no idea how psyched I am to try these! Looks amazing :) Thank you for renewing my faith!
    Emma @ Fork and Good recently posted…Utterly Badass Cajun Salad ToppingMy Profile

    • Miss Messy says

      Ahh that’s cool! Oh my gosh how have I not noticed that before?! I barely ever use quorn etc just because it’s pretty expensive for something that’s not that great. I used to put it in chilli all the time, then I realised I put loads of beans in anyway and you don’t notice it. These were great and really easy! I was surprised. Apart from lots of grating – food processor next time for sure!


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