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!
I just made these, they were awesome! The flavor was amazing, the fresh ginger from the burgers and the savory lime tahini sauce came together so well. This was our first vegan meal, even my skeptical husband could not resist eating three of these!! The only issue with them was mine didn’t stay together well, the consistency was more like mashed potatoes. Maybe I over processed the chickpeas.
Yum! Cilantro lime tahini sauce sounds sooo good! And I love a good vegan burger for spring/summer!
Jo
womaninreallife.com/
These were absolutely incredible…I love anything I make from your cookbook, site, etc…but these (like I say to all them), could be my absolutely favourite dish. I made it all (the salsa, the veggie burgers, the dressing), and my hubby, kids and I licked our plates. Thanks again!
I’m grain free and don’t use oats, any chance you think I could use almond flour instead of the oat flour??? Thanks :) Love everything you post!!!
Just made these tonight for dinner. Followed the recipe to a tee. The results where fabulous!! So flavorful and hearty. The “burger” stuck to my wax paper a little, I would just spray the pan before hand. Even my husband and son, who are meat eaters loved these!! Will make these again.
Perfect timing! I’ve been looking for burger recipes and I’ve been eyeing the yams in my kitchen trying to figure out how to use them up before they go bad. These are going to be dinner tomorrow night. I’m praying my four kids like them so that they can become a regular burger recipe at our house. They look SO delicious!
These were delish. The sauce excellent. This was the first recipe that I used from your site. Really, really impressed and I can be such a food snob. I added toasted pumpkin seeds to the patties. Really nice! I have recommended your site to so many people.
Thank you Patti! I appreciate it.
Just pulled these from the oven. Delicious! Satisfying!
Just wanted you to know that I made these and I absolutely love them. I am always afraid of making veggie burgers. Always afraid that it won’t come together but these were easy to form into patties and they didn’t fall apart. Now the flavor….DELICIOUS!!!
Hello Angela
I used sweet potatoes and these burgers came out lovely and crunchy. The sauce was so tasty :)
thank you for your amazing recipes
Leone
Made these last night with black beans (since I forgot to buy chickpeas on my grocery run) – YUM. I brought one for lunch today with a whole wheat bun and it actually kept me full until quitting time…no “hangry” rush hour commute home for me! Thanks!!
FINALLY! A veggie burger recipe that actually holds together when you pick it up!! I’ve made countless veggie burger recipes and I could never find one that wouldn’t crumble the second you tried to flip it or pick it up…until now! These burgers are delicious. Thank you!!! So full of flavor and i love the shredded sweet potato in there. I will definitely be making these again!
Thank you! I’ve been looking for a yummy vegan burger recipe! I will have to try this for my family soon, my hubby has been loving sweet potatoes lately. I will try it with that!
Wow these were amazing!!!! I wasn’t sure how the family would react at first but then there was no leftovers. I LOVE your recipes they are always a hit!! Keep up the great work!!!
We made these for dinner yesterday and they were so good! And the sauce – yum! We poured it over everything on the plate. It was great over our tomato cucumber salad along with roasted potatoes. I had made some chickpeas from scratch, so I made hummus after the burgers & sauce and the flavors leftover in the food processor gave it a delicious twist. Thanks so much!
I have made these yummy yammy burgers twice now and LOVE them! There is such a depth of flavor with all the seasoning; ginger is the kicker! I also am addicted to the cilantro tahini sauce. It’s my new favorite dressing for my kale salad. Finely chopped kale, cukes, onion and tomatoes with a little cilantro. Then I either add wheat berries or white beans, whatever I have. I could eat it every day!! Thanks so much for all your amazing posts!
Loved these! I served them just on a plate with the cucumber tomato salsa. I will be making this cilantro tahini ssuce for mamy future applications!
This was fabulous! I am really enjoying the recipes on your site and have told my friends about it. I’ve made your raw brownies several times!
I didnt have chickpeas on hand so I used only about a 1/4 cup of cooked green lentils. It was still fabulous. The texture was perfect. I didnt see your note about adding sunflower seeds until the burgers were done so I, too, will try that next time. Next time, I wont add as much chili powder because it had quite the kick for my taste. I tried to shape the burgers using my hands and that was a mistake! The ingredients just stuck to my skin. It worked fine just putting the mixture on the parchment paper and shaping with a rubber spatula.
Thank you so much for sharing your recipes!
We absolutely LOVED this recipe. I made a double batch and froze 1/2 of them. I love the flavors of the burger. I was out of Tahini and used avocado instead which worked fine, but I can’t wait to make it your way next time.
Thanks for all the great recipes!
P.S. Love the book too :)
I just made these and they are fantastic! Can’t wait for my daughter to try them :)