4 (Makes 8 small or 4 large burgers)

Carrot, Courgette & Broad Bean Baharat Burgers

These tasty veggie burgers are full of flavour and texture. The Middle Eastern spice baharat works perfectly with the vegetables and adds a delightful touch of smokiness. You can use chickpeas rather than broad beans if you prefer.

Found in this book

Ainsley's Mediterranean Cookbook


Heat the oil in a frying pan over a medium–high heat, add the onion and cook for 4–6 minutes until soft but not coloured. Stir in the baharat and pul biber and cook for 30 seconds until fragrant. Add the garlic, carrots and courgettes and cook for 4–5 minutes until soft, then remove from the heat and leave to cool slightly.

Blend the broad beans in a food processor until smooth. Scoop out into a large bowl and add the cooked vegetables, breadcrumbs, lemon zest, nut butter, egg yolk, parsley and coriander. Season generously with salt and pepper and mix well to combine.

Using damp hands, shape the mixture into 8 patties. If the mixture is too wet, add a few more breadcrumbs. Cover and chill for 1–2 hours or until required.

When ready to cook, brush the outside of the burgers with a little oil and place in a lightly oiled frying pan over a medium heat. Without moving them around, cook for 6–8 minutes on each side until golden, turning the heat down if they start to brown too quickly on the outside.

To serve, in a small bowl, mix the coriander into the mayonnaise and spread a little onto each burger bun or the inside of each pitta pocket. Fill with the burgers, salad and sliced tomatoes.



  • 1 tbsp olive oil, plus extra for brushing
  • 1 onion, finely chopped

  • 1 tbsp baharat spice blend
  • ½ tsp pul biber or dried chilli flakes (optional)
  • 1 garlic clove, grated
  • 225g carrots, coarsely grated

  • 2 medium courgettes, coarsely grated and squeezed to remove excess moisture
  • 1 x 400g tin broad beans, drained and rinsed
  • 75g wholemeal breadcrumbs, or more if needed
  • zest of 1⁄2 lemon

  • 2 tbsp crunchy peanut or cashew butter

  • 1 egg yolk
  • 2 tbsp finely chopped fresh flat-leaf parsley
  • 1 tbsp finely chopped fresh coriander
  • sea salt & freshly ground black pepper
  • To serve
  • 1 tbsp finely chopped fresh coriander
  • 3 tbsp mayonnaise

  • 4 sesame burger buns or pitta pockets, warmed
  • mixed salad leaves
  • sliced tomatoes