Ultimate Veggie Burger with Sriracha Tahini Sauce | Christine Cushing

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber at a lower cost.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: regular bread

Whole grain buns provide more nutrients.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Hummus is creamy and lower in cost.

Chop green onions, leeks, shallot, and garlic.

Wash leeks thoroughly to remove grit and dirt.

Pan fry the chopped onion mixture in a little olive oil until softened.

Add a whole sweet potato and a whole zucchini to the mixture.

Add frozen green chickpeas to the mixture and blend with an egg white.

Once the onion mixture has cooled to the touch, combine it with the veggie mixture.

Add about 1 tablespoon of medium ground cornmeal and a couple of teaspoons of cornstarch to bind the mixture.

Season the mixture with salt, pepper, and any herbs available, such as leftover chives and fresh mint.

Form the mixture into six flat patties, ensuring they are not too thick.

Heat a non-stick pan over medium heat and add enough oil to cook the patties evenly without swimming in oil.

Cook the patties for about 5 minutes on each side until they are cooked through and crispy on the outside.

If the patties are not hot in the center, finish cooking them in the oven until hot and crispy.

Prepare the tahini sauce by blending tahini with enough water to loosen it, then whisk until smooth.

Add lemon juice, a few drops of Sriracha, and a sprinkle of salt to the tahini sauce and mix well.

Prepare a slaw with napa cabbage and beets (recipe available separately).

Cut mini pita pockets in half and fill them with the veggie patties and slaw.

Top with additional Sriracha sauce as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary