Carrot & Sesame Burgers : The Best Veggie Burger for Memorial Day BBQ

This post may contain affiliate links. Please read our disclosure policy.

If you are looking for the perfect Memorial Day cookout idea that satisfies everyone at the table meat-eaters and vegetarians alike these Carrot & Sesame Burgers are exactly what you need. Loaded with wholesome ingredients like grated carrots, chickpeas, tahini, and sesame seeds, these veggie burgers are crispy, golden, and packed with flavor. Whether you are hosting a Memorial Day party, planning Memorial Day picnic food, or simply want a crowd-pleasing Memorial Day dinner idea, this recipe has you covered. Read on for everything you need to make these burgers a summer staple.

Why You Will Love These Carrot & Sesame Burgers

These burgers are not your average veggie patty. Here is why they stand out as one of the best Memorial Day meals you can bring to the table:

• Made with simple, wholesome ingredients you can find at any grocery store
• Naturally vegetarian and easily adaptable for a vegan version
• Can be prepared ahead of time and chilled until ready to cook
• Perfect for Memorial Day food for a crowd the recipe makes 6 generous burgers
• Pairs beautifully with classic BBQ sides for a complete Fourth of July Food BBQ spread

Ingredients You Will Need

Gather all your ingredients before you start. Use a cutting board and a sharp set of chef’s knives to prep your vegetables, and have your measuring cups and spoons set ready for accurate portions.

Kitchen Equipment You Will Need

Having the right tools makes this recipe effortless. Here is what you will need:

• Food processor to blend the burger base to a thick paste
• Frying pans to cook the carrot and fry the burgers
• Mixing bowls to combine and shape the burger mixture
• Cutting board for chopping onion and prepping toppings
• Chef’s knives for precise vegetable prep
• Measuring cups and spoons set for accurate seasoning and oil portions
• Kitchen utensils spatula and mixing spoon for stirring and flipping
• Colander strainer basket to drain and rinse the chickpeas

Step-by-Step Instructions

Step 1: Make the Burger Base

Add one-third of the grated carrots into your food processor along with the drained chickpeas, chopped onion, 2 tablespoons of tahini paste, ground cumin, and the beaten egg. Process everything together until you have a thick, cohesive paste. Scrape the mixture into a large mixing bowl and set aside.

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the remaining two-thirds of the grated carrot and cook, stirring frequently, for 8 to 10 minutes until softened and turning golden. Add this cooked carrot to the mixing bowl with the paste, then stir in the wholemeal breadcrumbs, lemon zest, sesame seeds, and a generous pinch of salt and pepper. Mix everything thoroughly with your hands until well combined.

Step 2: Shape and Chill the Burgers

Divide the mixture evenly into 6 equal portions. With wet hands this prevents sticking shape each portion into a firm burger patty. Place them on a plate or baking sheet, cover with plastic wrap, and refrigerate until you are ready to cook. Chilling the patties helps them hold their shape on the grill or pan.

While the burgers chill, mix the natural yogurt with the remaining 1 teaspoon of tahini and 1 teaspoon of lemon juice in a small bowl. Season lightly and refrigerate until serving.

Step 3: Cook the Burgers and Assemble

Fire up the barbecue for that classic Memorial Day cookout experience, or heat a non-stick frying pan over medium-high heat. Brush the chilled burger patties lightly with the remaining olive oil. Cook each burger for 5 minutes per side until deeply golden and crisp on the outside.

While the burgers cook, warm or lightly toast your buns you can place them directly on the barbecue for a minute or use a dry pan. To assemble, spread a generous spoonful of the lemony sesame yogurt sauce on the bottom bun. Layer on sliced avocado, place the burger patty on top, then add sliced red onion and a handful of rocket leaves. Finish with a drizzle of chili sauce and serve immediately.

Pro Tips for the Best Carrot & Sesame Burgers

• Squeeze excess moisture from the grated carrots before cooking this prevents soggy patties and helps them crisp up beautifully
• Chill time is important: do not skip the refrigeration step; even 30 minutes makes the patties firmer and easier to handle
• Wet hands are your best tool when shaping the patties the mixture is sticky and wet hands prevent it from clinging
• Make them vegan by swapping the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and using a dairy-free yogurt for the sauce
• Batch and freeze: these burgers freeze well before cooking layer them between parchment paper on a baking sheet and freeze solid before transferring to a bag
• Boost the flavor by adding a pinch of smoked paprika or garlic powder to the burger mixture for extra depth

Serving Suggestions for Memorial Day

These Carrot & Sesame Burgers shine as Memorial Day party food when paired with the right sides. Here are some ideas to complete your spread:

• Classic coleslaw with a tangy apple cider vinegar dressing
• Grilled corn on the cob with herbed butter
• A fresh watermelon and feta salad for a refreshing contrast
• Sweet potato fries baked on a baking sheet until crispy
• Lemonade or sparkling water with fresh mint for drinks

Storage and Make-Ahead Instructions

One of the best things about this recipe as Memorial Day food for a crowd is that it is completely make-ahead friendly:

• Refrigerator: Uncooked shaped patties keep well for up to 24 hours covered in the fridge
• Freezer: Freeze uncooked patties for up to 2 months; thaw overnight in the fridge before cooking
• Cooked burgers: Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a pan for best results
• Tahini yogurt sauce: Keeps in the fridge for up to 3 days in a sealed jar

Frequently Asked Questions

Can I make Carrot & Sesame Burgers without a food processor?

Yes. If you do not have a food processor, you can mash the chickpeas thoroughly with a fork or potato masher and finely chop the onion with your chef’s knife. The texture will be slightly chunkier but just as delicious.

Are these burgers gluten-free?

As written, the recipe uses wholemeal breadcrumbs, which contain gluten. To make them gluten-free, substitute with certified gluten-free breadcrumbs or rolled oats processed into crumbs.

Can I bake these instead of frying them?

Absolutely. Place the patties on a lined baking sheet and bake at 400°F (200°C) for 20 to 25 minutes, flipping once halfway through. They will be slightly less crispy but still delicious.

What can I use instead of tahini?

If you do not have tahini, sunflower seed butter or almond butter can work as substitutes in a pinch. The flavor profile will differ slightly, but the binding and richness will remain.

How do I keep the burgers from falling apart on the grill?

The key is chilling the patties for at least 30 minutes before cooking and handling them gently with a wide spatula. Make sure the mixture is well combined and not too wet before shaping.

Can I make these Memorial Day burgers vegan?

Yes. Replace the egg with a flax egg and use a plant-based yogurt for the tahini sauce. All other ingredients in this recipe are already plant-based.

If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any URL to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Carrot & Sesame Burgers : The Best Veggie Burger for Memorial Day BBQ

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Carrot & Sesame Burgers are a wholesome, flavor-packed veggie burger made with grated carrots, chickpeas, tahini, and sesame seeds. Crispy on the outside, tender inside, and served with a creamy lemon-tahini yogurt sauce perfect for Memorial Day BBQ or any summer cookout.

• Author: Alex
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 burgers
• Category: Main Course
• Method: Frying / Grilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

750g carrots, peeled and grated

410g canned 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

1 tsp lemon juice

150ml natural yogurt

3 tbsp sesame seeds

1 tsp tahini (for sauce)

6 burger buns

Rocket, sliced red onion, sliced avocado, chili sauce to serve

Cook Mode Prevent your screen from going dark

Instructions

1. Put one-third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin, and egg. Blend to a thick paste and scrape into a large bowl.

2. Heat 1 tbsp oil in a large frying pan. Add remaining grated carrot and cook for 8-10 minutes, stirring, until softened and golden. Add to the paste with breadcrumbs, lemon zest, sesame seeds, and seasoning. Mix well.

3. Divide into 6 portions and shape into burger patties with wet hands. Cover and chill until ready to cook.

4. Mix yogurt with 1 tsp tahini and 1 tsp lemon juice. Chill until serving.

5. Cook burgers on a barbecue or in an oiled non-stick frying pan for 5 minutes each side until golden and crisp.

6. Toast buns. Spread tahini yogurt on each bun, add avocado, burger patty, red onion, rocket, and a drizzle of chili sauce. Serve immediately.

Notes

Squeeze excess moisture from grated carrots before using to avoid soggy patties.

Chill the shaped patties for at least 30 minutes before cooking to help them hold shape.

To make vegan, replace egg with a flax egg and use dairy-free yogurt.

Uncooked patties can be frozen for up to 2 months.

Bake at 400F for 20-25 minutes as an alternative to frying.