Carrot tahini quinoa burgers with tzatziki

I know, I know……… RABBIT FOOD! After Easter! GASP! Yes folks, bust out all those leftover carrots and let’s make some burgs! Carrot tahini burgs. Carrot tahini Quinoa burgs. Carrot tahini quinoa burgers with tzatziki! Oh yes……

How was your Easter? Did you eat WAY WAY TOO MUCH FREAKIN CHOCOLATE? I actually didn’t, which is odd. I totally should have. Harumph. We went over to Idaho for a long weekend to visit some fam. 2 little ones in the picture……… how did I not stuff my face with chocolate again? Lots of egg dyeing, dinner cooking, park going, egg hunting, and breakfast making. Aaaaaaaand it’s already Monday. DOUBLE HARUMPH!

Well, these burgs guys, these burgs. I know what you’re thinking. That these are secretly HASHBROWN BURGERS! Nope, but that would be pretty fantastic wouldn’t it? Burgers with a hashbrown patty? I may be on to something here………

Alas, they are shredded rainbow carrot. Mixed with the nutty goodness of tahini and the healthy goodness of quinoa. Topped with freshly made tzatziki and a nutty red cabbage slaw.

Carrot tahini quinoa burgers with tzatziki
Print
Prep time 2 hours 30 mins
Cook time 10 mins
Total time 2 hours 40 mins
Unique and tasty homemade veggie burgers! Carrot tahini quinoa burgers with tzatziki are topped with freshly made tzatziki and a nutty cabbage slaw.
Serves: 6 burgers
Ingredients

• FOR THE CABBAGE SLAW
• ½ small head purple cabbage, shredded
• 3 Tablespoons rice vinegar
• ½ teaspoon sesame oil
• 1 teaspoon peanut oil
• salt and pepper
• FOR THE TZATZIKI
• 1 large garlic clove, minced
• 1 medium cucumber, peeled, seeded, and cubed
• 2 Tablespoons chopped fresh mint
• 1 cup plain full fat yogurt
• salt and pepper
• FOR THE BURGERS
• 6 medium sized rainbow carrots, shredded
• 1½ cups cooked quinoa
• 2 Tablespoons tahini
• 2 eggs
• 1 teaspoon cumin
• 1 Tablespoon Sriracha
• 2 Tablespoons sesame seeds
• ½ cup grated yellow onion
• 2 teaspoons fresh lemon juice
• 1 garlic clove, minced
• 1¼ cups panko bread crumbs
• salt and pepper
• 8 Tablespoons avocado or vegetable oil
• 6 burger buns

Instructions

1. FOR THE CABBAGE Combine cabbage, rice 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.
2. FOR THE TZATZIKI 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.
3. FOR THE BURGERS 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.

Wordpress Recipe Plugin by EasyRecipe 3.2.2929

The post Carrot tahini quinoa burgers with tzatziki appeared first on Rhubarbarians.