Peel the carrots, grate into a bowl along with the courgette. Add the meat, breadcrumbs and salt, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into 4 burgers, flatten a little.
Heat the oil in a frying pan, fry the burgers in batches for approx. 6 mins. on each side, remove from the pan and set aside.
Combine the crème fraîche and tomato puree, season.
Slice the egg and gherkin. Cut the olives into rings. Cut the cherry tomatoes in half.
Cut the burger buns in half lengthwise, cook (cut side down) for approx. 1 min.
Spread 1 tbsp of sauce on each bun, top with 1 lettuce leaf and 1 burger. Place 2 slices of egg on the top half of the meat for the eyes, place 2 olive rings on top for the pupils. Use 1 tomato half for the nose and 1 slice of gherkin for the mouth. Add iceberg lettuce leaves for the hair.