Moroccan Yam Veggie Burgers with Cilantro Lime Tahini Sauce

by Angela (Oh She Glows) on May 16, 2014

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The original plan for today’s post was to share this triple layer carrot cake. I was hoping for a birthday miracle – maybe just this once it would work on the first try? Yea right. Three trials later, I don’t want anything to do with cake. (Let’s be real, that probably won’t last more than a day.) Vegan and gluten-free cake creation is not for the faint of heart, I tell you.

Enter Birthday Burgers. This might have to become a yearly tradition! I think I like this meal better than cake anyway. You’ve probably heard of those BB skin creams and potions that are everywhere these days. Well, I like to think of this as a BB meal. There’s no sugar crash – just a boost of energy for hours, a kick in your step, a glow to the skin. Total BB meal. Nourish that skin from the inside out. Wrapped in curly lettuce and topped with a cilantro-lime-tahini sauce and homemade salsa, it’s just about the most balancing meal I could’ve hoped for to kick off turning 31. It’s going to be a great year. 

moroccanyamveggieburgers

4.8 from 23 reviews
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Moroccan Yam Veggie Burgers with Cilantro Lime Tahini Sauce

Vegan, gluten-free, nut-free, refined sugar-free

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A flavourful Moroccan-style veggie burger served with a tangy and fresh cilantro-lime tahini sauce. You can make these burgers soy-free by using coconut aminos and they are naturally gluten-free when using certified gluten-free rolled oats/oat flour. Burger recipe is inspired by Ryan's Moroccan Yam veggie burgers from the Whitewater Cooks Cookbook.

Yield
6-8 patties
Prep time
Cook time

Ingredients:

FOR THE BURGERS:
  • 1.5 cups grated yam (I used a sweet potato in a pinch)
  • 2 large garlic cloves, peeled
  • 3/4 cup fresh cilantro leaves
  • 1 small piece of fresh ginger (1 cm cube), peeled
  • 1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
  • 2 tablespoons ground flax mixed with 3 tablespoons water
  • 3/4 cup rolled oats, ground into a flour (use gluten-free if necessary)
  • 1/2 tablespoon sesame oil
  • 1 tablespoon coconut aminos or low-sodium tamari
  • 1/2-3/4 teaspoon fine grain sea salt or pink Himalayan salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon turmeric
FOR THE CILANTRO-LIME TAHINI SAUCE (makes 1/2 cup):
  • 1 small garlic clove, peeled
  • 2/3 cup fresh cilantro leaves
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lime juice, or to taste
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1/2 teaspoon cumin
  • salt and pepper, to taste

Directions:

  1. FOR THE BURGERS: Preheat the oven to 350F. Line a large baking sheet with a piece of parchment paper.
  2. Peel the yam. Using the regular-sized grate hole, grate the yam until you have 1 1/2 lightly packed cups. I used the grater attachment disc in my food processor to save time (it takes less than 20 seconds). Place into large bowl.
  3. Remove grater attachment from food processor, and add the regular "s" blade. Mince the garlic, cilantro, and ginger until finely chopped.
  4. Add drained chickpeas and process again until finely chopped, but leave some texture. Scoop this mixture into a large bowl.
  5. In a small bowl, stir together the flax and water mixture.
  6. Grind the oats into a flour using a blender or a food processor. Or you can use 3/4 cup + 1 tablespoon pre-ground oat flour. Stir this into the mixture along with the flax mixture.
  7. Now stir in the oil, aminos/tamari, salt/pepper, and spices until thoroughly combined. Adjust to taste if desired.
  8. Shape 6-8 patties, packing the mixture firmly together. Place on baking sheet. Bake for 15 minutes, then carefully flip, and bake for another 18-23 minutes until golden and firm. Cool on pan.
  9. FOR THE CILANTRO SAUCE: Mince garlic in a food processor, followed by the cilantro. Add the rest of the sauce ingredients and process until smooth and creamy.
  10. Serve the patties with a generous dollop of sauce and optional homemade salsa (from OSG cookbook, p.95) with a bun or lettuce wrap.

Nutrition Information

Tips:

Note: I was missing a bit of crunch in these burgers, so next time I think I will add 1/4 cup sunflower seeds into the mix.

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{ 39 comments… read them below or add one }

Page 4 of 4«1234
leah October 19, 2014 at 3:13 pm

are the coconut aminos or low-sodium tamari necessary for the burgers?

Reply

Angela (Oh She Glows) October 21, 2014 at 12:50 pm

Hi Leah, They serve the purpose of enhancing the flavour and adding sodium too. If you were to leave it out I would suggest adding more salt (to taste) and possibly increasing the spices. Hope this helps!

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Susan October 26, 2014 at 6:59 pm
Recipe Rating:

I made these burgers tonight, so yummy, I think they will be one of my favorites! Added in the sunflower seeds and they do lend a really nice crunch. Thanks for a great recipe!

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Deborah H November 5, 2014 at 2:20 pm
Recipe Rating:

I made the entire recipe, including the OSG salsa from the cookbook. YUM! I had promised my coworkers that I would bring some to work but now I want to eat them all myself. Is that wrong? Also, if you ever decide to open an OSG restaurant (or two), please consider coming to the Virginia area. I will be your most loyal customer!!!

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Anne Boyd June 18, 2016 at 10:11 pm

so wrong! you need to share good vegan food ;)

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Jenny November 8, 2014 at 8:40 am
Recipe Rating:

These were unbelievably good! Will definitely be making again! Even my picky eater teen loved them! I sprinkled the roasted sunflower seeds on top of the sauce, which gave it a nice crunch. Thanks for this fantastic recipe!

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Ryan November 8, 2014 at 6:30 pm

These are my new favourite meal, honestly I could eat them every day. I have them on mini naan bread rounds with an avacado-tomato salad on top. That being said, do you have a rough idea of how long they’ll last in the freezer? I’m always tempted to make more each time but I don’t want them to go to waste. Thanks!

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jaime December 11, 2014 at 2:24 pm
Recipe Rating:

Most amazing recipe ever!
I’ve made them 3x already and have numerous people ask me for this recipe.
Love your blog, thanks for the super nutritious and delicious recipes!

Reply

Germaine December 16, 2014 at 4:26 pm

Made these today, taste great! Doubled the recipe which made 13. I used Yams which are a purple color and exchanged one can of chick peas for kidney beans which are a little lower in calories. Sauce needed a little more lime juice which gave it a bit of a kick and sprinkled with Raw pumpkin seeds. Will definitely make again.

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Beth February 8, 2015 at 8:30 pm

WOW! We decided to double to recipe, hoping that it would make a great lunch for us later in the week, and so glad we did! We will not change a thing, and will always double it:)

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Lindsey February 8, 2015 at 9:09 pm
Recipe Rating:

Just made these for the first time and my meat-eating husband loved them. We will be making these again!

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terrykins February 21, 2015 at 8:22 pm

My omnivore husband really enjoyed this. I served it on a bun (using the lime dressing), with a side salad, using your lemon tahini dressing for the salad.

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Pomai February 25, 2015 at 7:15 pm

My two teenage sons and I LOVE your recipes! We enjoy cooking together and think these Moroccan burgers are exotic and delicious. Our favorites are the Thai peanut patties. We substitute almond butter for the peanut butter. We also grate the yams by hand to a finer grate. We have found this allows the burgers to hold together and not fall apart.
Today, we’re adding lightly chopped sunflower seeds to the mix to add a pop of crunch.
Mahalo, Angela….you’re an Angel (a)

Reply

Ashley March 7, 2015 at 11:17 am
Recipe Rating:

Yeah… I hate it when all the comments are of people who haven’t tried the damn recipe so, with that sentiment in mind, these burgers are AMAZING! My family has dubbed these the crack burgers, because when you eat one you want to eat like 6. The best part of them however is the sauce, so make a double batch..

Reply

Christina April 1, 2015 at 11:16 am
Recipe Rating:

Yum! I made these last night and enjoyed both the burgers and the sauce/dressing. They were a little soft and fell apart somewhat easily though, and I was wondering if they would crisp up a little bit nicer if cooked on the stove? What would you recommend as far as cooking time in a skillet?

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Denise April 9, 2015 at 7:18 am

Can these burgers be frozen?

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Anne Boyd June 18, 2016 at 10:09 pm

absolutely. I do all the time

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Carrie May 4, 2015 at 5:49 pm

I have been trying to make these burgers, and for the life of me, they will not stay together! It tastes delicious, but I end up making more of a hash than a burger. Any suggestions on how to make them hold together instead of crumbling before I can even get them in the oven? I’ve followed this word for word.

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Anne Boyd June 18, 2016 at 10:09 pm

Try compressing them harder in your hands when you made them. I have lots of experience with these and other veggie burgers. I think that is key, if as you say you are following the recipe exactly. Mine always stay together.

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Christina May 11, 2015 at 12:22 am
Recipe Rating:

I just made these for the first time and I think they are great. I am not a vegan and did not have flax seed on hand so i used an egg. In addition, I only had one can of chick peas but wanted more than 4-6 burgers so I added some Peruvian lima beans that I had precooked. Not ideal, but it turned out alright. : )

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Mary V June 20, 2015 at 8:39 pm
Recipe Rating:

It’s Father’s Day eve and my birthday is Monday so I have these in the oven right now :) Smells wonderful!

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Katrina Froese June 22, 2015 at 8:59 pm
Recipe Rating:

I didn’t really like the dressing at first taste … Until I put it with the burger and wrapped it in butter lettuce. The combination was delicious! Try this recipe!

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Orlee August 5, 2015 at 2:21 pm

Have you ever tried freezing these burgers? Thank you!

Reply

Anne Boyd June 18, 2016 at 10:07 pm

Yes, when I made these or any veggie burgers I always made a double batch and freeze. Fantastic. I like to take take a pattie with salad for lunch.

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Shantel October 26, 2015 at 3:28 pm

Looks good! What could I replace the oats with? Sorghum?
Thanks!

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Anne Boyd June 18, 2016 at 10:06 pm

breadcrumbs

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Sarah December 16, 2015 at 6:51 pm
Recipe Rating:

I just made these today and they were soooo good. The mixture did look a bit dry but they held their shape so I just left it. Glad I did because they were perfect! The chickpeas and yam crisped up so nicely on the edges. I didnt have sesame oil or sunflower seeds so I dipped one side of the patties in sesame seeds, yum. And unlike sooo many other veggie burgers I have had they were not mushy inside. Oh, and the sauce was deliciously creamy. Dont you just love tahina? Yessssss! Will for sure make again. Thanks for the great recipe!

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Barb April 4, 2016 at 1:51 pm
Recipe Rating:

I really like these and so appreciate when the nutrition information is included as I am pre diabetic and have to consider the ratio of carbs:protein. Love these!!

Reply

Christine May 13, 2016 at 6:56 pm

Hey all! I just have a question about these burgers. I know this sounds silly but I am new to vegan. Do I pre-cook the yam? …

Thanks!

Reply

Anne Boyd June 18, 2016 at 10:05 pm

no you don’t. I have made these several times, and other veggie burgers. OSGs has a great black bean burger in her recipe book that uses grated carrot, and again no need to precook it.

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Anne Boyd June 18, 2016 at 10:03 pm

Love these burgers Angela. I have made them many times, especially for friends. The sauce is divine. I think calling them ‘burgers’ a a misnomer though. Being bunless people initially think that something is missing, but then when they try them -love them!!
I am making them again for a pool party tomorrow.

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Kayla December 5, 2016 at 6:42 pm
Recipe Rating:

LOVE these but they aren’t filling and are too much work to eat them all in one sitting :) Non-vegans, you can paleofy these into a more filling meal by subbing two eggs for the flax seed and almond flour for the oat flour.

Reply

Joanne June 10, 2017 at 10:25 am

Hi,
Can i bake them in apan wiht little oil ? Will the burger break ?
Thank you.

Reply

Angela Liddon June 19, 2017 at 12:57 pm

Hi Joanne, I’m not positive as I haven’t tried it. For best results I would recommend cooking as the recipe states, but if you try anything else out please report back!

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Brenda August 8, 2017 at 2:29 pm

This recipe looks amazing! What could I substitute for the oats though? I am totally grain free.

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Angela Liddon August 14, 2017 at 9:10 am

Hey Brenda, Have you experimented with cassava flour yet? It’s grain-free, and while I haven’t tried it in a veggie burger yet, you might be able to add a bit of it into these burgers for binding purposes.

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Carolina Baumanis January 16, 2018 at 2:04 pm
Recipe Rating:

Made this last night and it was so tasty! I did the whole recipe by hand (I don’t own a food processor) and it turned out really well. I used a small-medium sized yam and it turned out to be perfect. My bf loved it too!

Reply

Angela (Oh She Glows) January 17, 2018 at 8:50 am

Hey Carolina, I’m so happy you made it and loved it! Thanks for letting me know.

Reply

Lori June 20, 2018 at 5:55 pm

Just made these. Everyone loved them. Even my picky husband. Didn’t change a thing. Had these with some home made, dense, sweet buns. A bit like a felafal, eh? But sweeter. Will make a double batch next time. Thanks :)

Reply

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