Slimming World’s carrot and coriander burgers recipe

Click to rate
(236 ratings)
Sending your rating
serves: 4
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 15 min
  • We earn a commission for products purchased through some links in this article.
  • Sweet summer carrots, warm ginger and aromatic coriander – bring on the very tastiest vegetarian burgers around with this healthy recipe from Slimming World.

    [apester id=”5d271c0744ed7092476fad3a”]


    • For the burger:
    • 800g carrots, peeled
    • 1 small onion, peeled and roughly chopped
    • 410g can chickpeas, drained
    • 1tsp ground cumin
    • 4tbsp chopped coriander
    • 1 garlic clove, peeled
    • 2cm piece of root ginger, peeled
    • 1 egg
    • Low calorie cooking spray
    • 4 spring onions, finely chopped
    • 1 celery stick, finely chopped
    • Breadcrumbs made from 2 slices of wholemeal bread
    • 1tbsp finely grated lemon zest
    • 1tsp smoked paprika
    • Salt and freshly ground black pepper
    • For the dressing:
    • 150g fat free natural yogurt
    • 4tbsp finely chopped mint
    • 1 level tbsp sweet chilli sauce
    • 1tbsp finely grated lemon zest
    • 1tbsp lemon juice


    • Grate the carrots and place half of them into a food processor along with the onion, chickpeas, cumin, coriander, garlic, ginger and the egg. Blend to a thick paste and transfer to a large mixing bowl.

    • Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the remaining grated carrot, the spring onion and celery to the pan and cook for 8-10 minutes, stirring until the vegetables have softened.

    • Place this mixture in a fine sieve and press down with the back of a spoon to remove any excess liquid.

    • Add the cooked carrot mixture to the blended paste along with the breadcrumbs, lemon zest and paprika. Season well and mix together, with your hands, to combine thoroughly.

    • Divide the mixture into eight portions and, using wet hands, shape into burgers. Cover and chill for at least 3-4 hours or overnight if time permits.

    • To make the dressing whisk together the yogurt, mint, sweet chilli sauce, lemon zest and juice. Season and chill until ready to serve.

    • Fire up the barbecue, or heat a non-stick frying pan and spray the burgers with low calorie cooking spray. Cook the burgers for 3 minutes on each side or until lightly golden brown.

    • Serve the burgers with the yogurt dressing and whatever salad you fancy.

    Top tip for making Slimming World’s carrot and coriander burgers

    These are great to serve up as an alternative to your usual beef burger. Cook a few for meat eaters to try at your next BBQ!

    Click to rate
    (236 ratings)
    Sending your rating

    Related Recipes