Veggie burgers with coriander tahini

Veggie burgers with coriander tahini

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  • 4
  • Easy
  • Meat-free Vegan recipe collection
  • 10 minutes
  • 20 minutes
  • Woolworths House Cultivar Chenin Blanc


  • For the carrot chips:
  • 500 g carrots, sliced into long strips
  • 3 T olive oil
  • 2 t cumin seeds, crushed
  • 1 T honey
  • sea salt and freshly ground black pepper, to taste
  • 4 Woolworths ultimate hamburger rolls
  • 4 Woolworths spinach, sweetcorn and butter bean burger patties
  • red onion, sliced, for serving
  • watercress, for serving
  • yoghurt or mayonnaise, for serving
  • For the green tahini, blend:
  • 3 T Woolworths tahini
  • ½ garlic clove
  • 10 g coriander
  • 10 g basil
  • 1 T red wine vinegar or lemon juice
  • sea salt, to taste

Cooking Instructions

1. Preheat the oven to 220°C. Toss the carrots in the olive oil, cumin and honey and roast for 20 minutes until just catching and tender. Shake the pan occasionally –they should be sticky and slightly crisp but not soft.

2. Toast the rolls and pan-fry the burger patties in a pan with olive oil for a few minutes on each side. Assemble the burgers with the remaining ingredients.

Cook's Note: If you don’t have time to make the carrots from scratch, use Woolworths’ frozen root vegetable chips.

Browse more vegan recipes here.

Photograph: Andrea Van Der Spuy
Food assistant: Ellen Schwerdtfeger


Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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