Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down
Prep:30 mins
Serves 6
750g carrots, peeled and grated410g can chickpeas, drained and rinsed1 small onion, roughly chopped2 tbsp tahini paste, plus 1 tsp to serve1 tsp ground cumin1 egg3 tbsp olive oil100g wholemeal breadcrumbszest 1 lemon, plus 1 tsp juice150ml pot natural yogurt6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve3 tbsp sesame seeds
STEP 1Put 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. 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.STEP 2Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.STEP 3Fire up the barbecue, or 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 (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.
