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Carrot and Chickpea Burgers

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Serves 6

Method: Stove and grill

Approx 30 minutes plus 20 minutes chilling

600g carrots, peeled and grated
1x 400g tin or carton chickpeas in water, drained
1cm piece fresh root ginger, peeled and sliced
handful fresh coriander
1 egg
1tsp olive oil
1 courgette, grated
1 small onion, finely chopped
½ level tsp ground turmeric
1 level tsp ground cumin
3tbs Jack Daniel’s® Tennessee Honey Barbecue Glaze, plus extra to serve
2tbs sesame seeds
sea salt (to season)
fresh breadcrumbs (white or wholemeal)
2tbs light olive oil or vegetable oil for frying

To serve:
6 Ciabatta bread rolls
Few lettuce leaves
½ cucumber, or 3 baby cucumbers
1tbs rice wine vinegar
1tbs caster sugar
2tbs hot water
1 fresh red chilli, finely sliced
few coriander leaves


Place a third of the grated carrot into a food processor with the chickpeas, ginger, coriander (including the stalks) and egg. Process for a minute or two until it forms a paste, scraping down the mix from the sides of the processor if required.

Tip into a large bowl.

Heat a non-stick pan and fry the remaining carrot, the courgette and onion in 1tsp oil for 5 minutes over a medium heat, stirring frequently.

Add the turmeric and cumin and fry for a further 3 minutes then turn off the heat.

Tip into the bowl with the chickpea mixture and add the Jack Daniel’s® Tennessee Honey Barbecue Glaze, sesame seeds, a pinch of sea salt and the breadcrumbs. Stir well to combine, then cover and chill in the fridge for 20 minutes to firm up.

Shape into 6 burgers and fry in the oil over a medium heat for 4-5 minutes, then carefully turn and cook for a further 4-5 minutes, until golden.

Meanwhile, mix the rice vinegar, sugar, hot water and chilli in a bowl. Using a vegetable peeler, peel ribbons of cucumber and marinate in the dressing for 4-5 minutes.

Lightly toast the buns and then spread the bottom halves with a little mayonnaise. Add a few lettuce leaves to each, place the carrot burgers on top and add a generous dollop of Jack Daniel’s® Tennessee Honey Barbecue Glaze. Finish with cucumber ribbons and garnish with a few coriander leaves before adding the bun lids to finish.

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