Carrot Tahini Quinoa Veggie Burger With Tzatziki and Purple Slaw

Found on: rhubarbarians.com

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.

Category
Yields1 Serving
CABBAGE SLAW:
 ½ small head of purple cabbage, shredded
 3 tbsp white vinegar
 ½ tsp sesame oil
 1 tsp peanut oil
 salt and pepper
TZATZIKI:
 1 large garlic clove, minced
 1 medium cucumber, peeled, seeded, and diced
 2 tbsp chopped fresh mint
 1 cup plain yogurt
 salt and pepper
BURGERS:
 6 medium carrots, grated or finely shredded
 1 ½ cooked quinoa
 2 tbsp tahini
 2 large eggs
 1 tsp ground cumin
 1 tbsp Sriracha
 2 tbsp sesame seeds
 ½ cup grated yellow onion
 2 tbsp fresh lemon juice
 1 medium garlic clove, minced
 1 ¼ cups panko bread crumbs
 salt and pepper
 8 tbsp vegetable oil, divided
 6 burger buns
CABBAGE SLAW:
1

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.

TZATZIKI:
2

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.

BURGERS:
3

Combine carrot, and next 10 ingredients, through bread crumbs, in a large bowl. Stir well to combine. Season very generously with salt and pepper.

4

Form into 6 equal patties, being careful to keep burger in tact.

5

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.

6

Serve burger with toasted sesame buns, topped with slaw and tzatziki.

Ingredients

CABBAGE SLAW:
 ½ small head of purple cabbage, shredded
 3 tbsp white vinegar
 ½ tsp sesame oil
 1 tsp peanut oil
 salt and pepper
TZATZIKI:
 1 large garlic clove, minced
 1 medium cucumber, peeled, seeded, and diced
 2 tbsp chopped fresh mint
 1 cup plain yogurt
 salt and pepper
BURGERS:
 6 medium carrots, grated or finely shredded
 1 ½ cooked quinoa
 2 tbsp tahini
 2 large eggs
 1 tsp ground cumin
 1 tbsp Sriracha
 2 tbsp sesame seeds
 ½ cup grated yellow onion
 2 tbsp fresh lemon juice
 1 medium garlic clove, minced
 1 ¼ cups panko bread crumbs
 salt and pepper
 8 tbsp vegetable oil, divided
 6 burger buns

Directions

CABBAGE SLAW:
1

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.

TZATZIKI:
2

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.

BURGERS:
3

Combine carrot, and next 10 ingredients, through bread crumbs, in a large bowl. Stir well to combine. Season very generously with salt and pepper.

4

Form into 6 equal patties, being careful to keep burger in tact.

5

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.

6

Serve burger with toasted sesame buns, topped with slaw and tzatziki.

Carrot Tahini Quinoa Veggie Burger With Tzatziki and Purple Slaw
IngredientsDirections