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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.
Have you tried this amazing vegan quinoa chili yet?
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 with tzatziki and purple slaw
- 1 large garlic clove, minced
- 1 medium cucumber, peeled, seeded, and diced
- 2 tablespoon chopped fresh mint
- 1 cup plain yogurt
- salt and pepper
- 6 medium carrots, grated or finely shredded
- 1 ½ cups cooked quinoa
- 2 tablespoon tahini
- 2 large eggs
- 1 teaspoon ground cumin
- 1 tablespoon Sriracha
- 2 tablespoon sesame seeds
- ½ cup grated yellow onion
- 2 teaspoon fresh lemon juice
- 1 medium garlic clove, minced
- 1 ¼ cups panko bread crumbs
- salt and pepper
- 8 tablespoon vegetable oil, divided
- 6 burger buns
- 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.
- 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.
- Combine carrot, and next 10 ingredients, through bread crumbs, in a large bowl. Stir well to combine. Season very generously with salt and pepper.
- Form into 6 equal patties, being careful to keep burger in tact.
- 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.
- Serve burger with toasted sesame buns, topped with slaw and tzatziki.
Thanks again for reading Rhubarbarians and sharing all of your wonderful feedback!
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