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Carrot tahini quinoa veggie burger recipe! A super flavorful vegetarian burger topped with tzatziki and purple slaw. This will be your new favorite veggie loaded dinner.
Psssst….. this post was originally published in April 2015. One of Rhubarbarians’ very first posts. I’ve updated the photos and breathed new life into it. Hope you enjoy!
Well, here we are…. YEARS later and still obsessed with homemade veggie burgers. This recipe has been one of the most popular on Rhubarbarians, and I am so thankful that so many of you love it as much as I do.
What I love about these quinoa burgers:
- They are loaded with veggies and protein. The carrots in the burger, the quinoa, the purple cabbage, the cucumber in the tzatziki. It’s just all so good!
- They taste amazing. Sounds a bit weird, with a sesame slaw, tahini in the burg, and tzatziki. But it all just works!
- They are totally freezable for later use. Make a double batch and freeze half (or more) for later and all that prep time is gone! So much better than having those store-bought veggie patties in your freezer.
Some notes about cooking quinoa veggie burgers:
- These can be tough to hold together. If they are too wet, add more of the panko. Or if they are very dry, add another egg and mix again. Be sure not to flip too soon when cooking. You want the burger to brown on the bottom fully before flipping.
- I used rainbow carrots, purple cabbage, and brown quinoa. But you can use orange carrots, green cabbage, red quinoa. Any of the other varieties of these ingredients would work well.
- If you’d like to double the batch and freeze more for later: be sure to wrap each patty in it’s own plastic wrap or other freezable wrap. The patties will stick together if they aren’t separated.
Carrot tahini quinoa veggie burger recipe! A super flavorful vegetarian burger topped with tzatziki and purple slaw. This will be your new favorite veggie loaded dinner.
- 1/2 small head of purple cabbage, shredded
- 3 Tbsp white vinegar
- 1/2 tsp sesame oil
- 1 tsp peanut oil
- salt and pepper
- 1 large garlic clove, minced
- 1 medium cucumber, peeled, seeded, and diced
- 2 Tbsp chopped fresh mint
- 1 cup plain yogurt
- salt and pepper
- 6 medium carrots, grated or finely shredded
- 1 1/2 cups cooked quinoa
- 2 Tbsp tahini
- 2 large eggs
- 1 tsp ground cumin
- 1 Tbsp Sriracha
- 2 Tbsp sesame seeds
- 1/2 cup grated yellow onion
- 2 tsp fresh lemon juice
- 1 medium garlic clove, minced
- 1 1/4 cups panko bread crumbs
- salt and pepper
- 8 Tbsp vegetable oil, divided
- 6 burger buns
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Combine cabbage, vinegar, sesame oil, and peanut oil in a large bowl, and toss to coat. Season with salt and pepper. Let sit at least 2 hours, stirring every 30 minutes.
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Combine garlic, cucumber, mint, and yogurt in a medium sized bowl and stir to combine. Season with salt and pepper. Let sit at least 1 hour, stirring every 30 minutes.
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Combine carrot, and next 10 ingredients, through bread crumbs, in a large bowl. Stir well to combine. Season very generously with salt and pepper.
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Form into 6 equal patties, being careful to keep burger in tact.
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Heat half of the oil in a large skillet over medium heat. Add 3 burgers, and cook 5-7 minutes, or until cooked side is golden brown. Flip, and cook until each side is golden brown, about 10-15 minutes total. Remove from pan and place on a paper towel. Repeat with remaining 3 burger patties.
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Serve burger with toasted sesame buns, topped with slaw and tzatziki.
Thanks again for reading Rhubarbarians and sharing all of your wonderful feedback!
Trish
Trish
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Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. 
Can I just put your blog on auto-pin? So yummy!!
Thanks Tabetha!
I managed to evade Easter without gorging on too much chocolate myself. But enough about Easter. . .let’s talk about this burger. It is chock full of many of my favorite ingredients and could easily put a regular beef burger to shame.
ha! It totally does!
Wow, my mouth is watering! I’m so happy that summer is approaching and I can start making veg burgers again. These look great!
Thanks so much Ariana!
Normally I think veggie burgers are a lame copout, but these look really good!!! Great photos, too.
Holy wow this looks amazing! And FINALLY something to put on the grill alongside the meat-eaters 🙂 Pinning and definitely making this at the next barbecue!
Thanks Heather! Let me know how it goes!
I love ! Just starting eating them.
This looks UHmazing! What a great alternative 🙂 You have a new follower!
I’ve been looking for some more veggie burger options! This one looks amazing and I can’t wait to try it! 🙂
Thanks Brooke! Let me know if you give it a whirl!
do all stores carry rainbow carrots ?
Hi there! Probably not, but any carrots will work just fine. 🙂
Made this tonight. Was the best veggie burger I’ve ever made, maybe ever had! Thanks 🙂
Wow, AWESOME Charlotte! Thank you so much. You just made my day!
I’m totally fascinated with your recipes. I’m think I’m becoming your stalker 🙂 🙂 This burger looks soooo good. Carrot and cabbage combo is delicious, but I’ve never had it like this. I’ll let you know how it turns out when I try it 🙂
Ha! Thanks Anja! You just made my day!
These were sooo good! To be honest I was a little skeptical because I tend to gravitate towards things with lots of spices and flavors, but the carrots made them really sweet and they were super easy to put together. Thank you!
This recipe turned up when I searched for vegan burgers but its not vegan since it contains eggs.
Hmmm… not sure why it showed up in a vegan search. This is definitely not a vegan burger, as there is also yogurt in the tzatziki. Where did it show up?
Amazing! I am a meat lover and typically don’t like veggie burgers, but these were so great! All three parts of the recipe marry wonderfully together.
I made a few tweeks for fun, but they are totally unnecessary. I used 2% greek yogurt, added a small squeeze of lemon juice to the tzatziki, added a few sesame seeds to the slaw, and added some leftover mint and lemon zest to the burgers! The burgers were super filling and I didn’t even need a bun. The tzatziki and slaw were so simple and delicious that I may even double those recipes next time.
Could we get the cup measurements for the carrots? The carrots I bought varied greatly in size so a cup measurement would probably be more accurate!
Wonderful! So glad you liked the burgers! Your tweaks sound awesome, love the fresh mint idea. Honestly, it’s been so long since I have made these that I don’t remember the measurements on the carrots. I’ll have to make a batch and update the recipe. ❤️
AMAZING!! The burger on it’s own is full of flavor and quite tasty. The addition of flavors by adding the slaw and sauce takes this recipe over the top, and the result is one of the best things I’ve cooked and/or tasted in quite some time. This will become a staple in my menu. Thank you so much for posting!!
Oh wow! Thank you! Making me blush over here haha. I’m so glad you liked the recipe!
I used my carrot peeler to shred the carrots and the strips were WAY too big for the rest of the mix, causing everything to fall apart. It was like clay mixed with straw. It ended up being a stir-fry. I think the recipe should say “grated carrots” not shredded.
Thanks for trying out the recipe, and I’m sorry it didn’t work out! Hmmm… it worked for me when I tested it. I used the shredder attachment on a food processor, which makes it very finely shredded in short shreds.
I made it today and it was delicious! Thank you for the great recipe Trish!
So glad you liked it, Elena!