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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Moroccan Yam Veggie Burgers with Cilantro Lime Tahini Sauce
Yield
6-8 patties
Prep time
Cook time
Total time
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.
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
- FOR THE BURGERS: Preheat the oven to 350F. Line a large baking sheet with a piece of parchment paper.
- 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.
- Remove grater attachment from food processor, and add the regular "s" blade. Mince the garlic, cilantro, and ginger until finely chopped.
- Add drained chickpeas and process again until finely chopped, but leave some texture. Scoop this mixture into a large bowl.
- In a small bowl, stir together the flax and water mixture.
- 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.
- Now stir in the oil, aminos/tamari, salt/pepper, and spices until thoroughly combined. Adjust to taste if desired.
- 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.
- 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.
- Serve the patties with a generous dollop of sauce and optional homemade salsa (from OSG cookbook, p.95) with a bun or lettuce wrap.
Tip:
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.
Nutrition Information
(click to expand)
Don’t forget – today is the last day to enter the #osgcookbook Vitamix Contest. Keep those pictures coming!
Sounds awesome! I will definitely make these soon. I was excited about taking a picture of the recipes in your cookbook that I have made (so far all great) but I can never get my hands on your cookbook lately. Since I bought it, it’s been borrowed by friends and family more than it’s been in my kitchen! Guess I need to just buy another and take one for the team!
Will have to try these! They look great :) Have a beautiful Happy Birthday weekend!
So I have a question…I’ve seen a lot of veggie burger recipes that use sweet potatoes or yams. I’m wondering if they taste like sweet potato? I love em, but my man doesn’t like them at all.
Made the sauce last night to go with sweet potato fries and it was fab!
Thank you for this great recipe, Angela. I’ve just made these burgers and they turned out perfectly well. I used sweet potatos because I couldn’t find Yams here in France. Really lovely recipe with a big salad.
Just bought your book too and tried several recipes with succes. Thanks again for your creativity and food passion.
ANG! You wonderful woman you! Happy Birthday! I was wondering what exactly we would have at the BBQ (I was going to offer to bring Eggplants) But these look pretty darn awesome!
Oh but wait – that doesn’t mean you have too cook! Eric and I could try the recipe! lol
Hi Angela,
Amazing yummy looking post as always! I just discovered a crazy connection! I know your aunt Sheila (Eric’s aunt). My mum was visiting recently and I cooked her a bunch of recipes from your cook book, she ended up buying it and was chatting to Sheila and they soon figured out the author was you! My mum and Sheila have been good friends for many years. How crazy! Hope you are having a wonderful weekend.
Dani
Happy Birthday Angela, these look wonderful, love veggie burgers.
Angela, I made these last night and they were a hit! Thanks so much for the recipe!
The Cilantro Lime Tahini Sauce sounds just amazing! Thanks for sharing!
These look great, Ange!! And happy belated birthday my birthday twin!!
Oh these look DELICIOUS!! Does the cilantro have a very strong flavour? Because I really dislike the flavour of it, could I sub it for fresh parsley maybe? Birthday burgers are good too :) But I hope you had something sweet :)
Simply wonderful! Last night I went to your site for dinner inspiration and there it was. Made the burgers, plus the cilantro sauce along with a similar recipe to your salsa (I have your cookbook) as my hubby doesn’t like cucumber so I made one with avocado. These burgers and accompaniments are So delish! I am making another batch today to have for a BBQ tomorrow. Thank you thank you thank you!!!!!
Making these as we speak and for some reason they are not sticking together very well. Any tips? Thanks!
These sound incredible! Happy birthday to you!
Are you listening?? Make these NOW! So absolutely delicious. Every bite was followed by yummmm from me and my husband. Cannot wait for tomorrow to have these again. And the sauce? The best. Way to go, Angela!
I just wanted to say thank you for this recipe!!! I just made them and they were absolutely fantastic! I am so grateful for your website. I am vegan and my omnivore boyfriend is allergic to soy and almonds, so sometimes it is hard for us to find something we can both enjoy. He loved your lasagna, and I think he is going to love these too! Thanks again!
Happy Birthday!!! These burgers sound absolutely delicious =)
Would love to see a gf carrot cake recipe at some point!
Made these last night – they were delicious. Sadly, no leftovers for lunch today, they were just too yummy. Even my 12 year old liked them!
Happy belated birthday! This has been quite a year for you with everything that has happened. … and 31 is looking out to be even better with the arrival of little Baby Glow!