Recipes » Vegetarian » Who says vega burgers are no good? This carrot chickpea burger proofs otherwise!
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Who says vega burgers are no good? This carrot chickpea burger proofs otherwise!

Chickpea carrot burger |

Somewhere in the back of my mind a burger still equals meat. And that’s odd really as I’ve had countless delicious vegan burgers. Even before I started eating vegetarian I loved vega burgers or plant burgers. (No one ever calls them plant burgers I think. Why is that?)

I saw this recipe on the BBC Good Food site and just had to make it. It’s fairly straightforward but does require some time to make. We made them in the afternoon for the photoshoot and then reheated them later which works perfectly.

Chickpea carrot burgers |

Chickpea carrot burgers


  • 750 gr carrots, grated
  • 400 gr chickpeas, drained and rinsed
  • 1 small onion, roughly chopped
  • 2 tbsp tahin
  • 1 tsp ground cumin
  • 100 gr panko
  • 1 egg
  • 3 tbsp olive oil
  • zest of 1 lemon
  • Buns to serve on
  • lettuce, red onion, avocado, chili sauce for serving
  • 3 tbsp sesame seeds


  1. Place 1/3 of the grated carrots in a food processor with the chickpeas, onion, 2 tbsp of the tahin, cumin and egg.
  2. Mix it into a thick paste and place in a large bowl
  3. Heat 1 tbsp of the oil in a large frying pan and bake the rest of the carrot for 8-10 minutes. Keep stirring until the carrot is cooked. It will turn slightly more yellow.
  4. Add the cooked carrot to your earlier mixed paste with the panko, lemon zest and sesame seeds. Add pepper and salt to taste and mix it well with your hands.
  5. Divide the mixture in 6 and shape it with wet hands into burger patties. Cover and leave in the fridge until you need it.
  6.  Bake the burgers for 5 minutes on each side or until golden and crispy
  7. Serve the burgers on roasted buns and decorate with the lettuce, onion, avocado and chili sauce for serving.
Recipe from BBC Good Food

How I took the photo

If you’re fond of shooting darker images than using a dark background is key. I’ve seen people attempt to shoot a really dark picture with either a white yogurty subject or with a white backdrop. That won’t give you the result you’re looking for. So dark background and dark subject helps.

In this case the light was coming from the side and a little bit from behind (the background wasn’t all that high so some stray light came over the backdrop and on to the subject). In post processing in Lightroom I increased the contrast and added a small vignette to the frame, making the edges appear darker.

Tehnical details: Canon EOS 5D mark IV, 100mm f2.8 macro. Setting 1/25s at f4.5 Iso 160. On a tripod of course.

About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer

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Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.
I am based in the Netherlands.

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March: Blankenberge, Belgium
April: 3 weeks roadtrip through East USA
May: Turkey
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June: Germany
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