The recipe for this Veggie Burger with a Tahini-lemon sauce was an inspiration from the ambitiouskitchen.com website. You should check it out. Monique has lovely family friendly recipes on her blog. Anyway, I tweaked it a bit and will give you my version 🙂
The burger at the front is completely vegan, gluten-free and refined sugar free. I replaced the bun with roasted sweet potatoes.
My husband got his served with some toasted rye bread instead.
For the Burger:
1 flax egg (mix 1 tbsp of ground flaxseed + 3 tbsp of water – leave for 5 min in the fridge)
1 tsp of olive oil
1 onion (finely diced)
3 cloves of garlic (minced)
1 large carrot (grated)
1 medium zucchini (grated)
1 tin of red beans
1/4 to 1/3 cup glutenfree flour
1 tsp cumin
1/4 tsp paprika powder
1/2 tsp salt
Heat up a saucepan with the olive oil (or coconut oil) and add the onions, garlic, carrots and zucchini to it and sautee until slightly soft (5min). Pour the vegetables into a large bowl and stir in all the spices.
In a food processor blend up the red beans until mostly smooth and only a few chunks left.. Mix it in with the vegetables. Stir in the flaxseed egg and flour and add some seasoning, if desired.
Form 4 patties and cover them with cling film and keep them in the fridge for about 15-20min.
Fry the patties in a big pan in some coconut oil for about 4-5min from each side (or until slightly brown)
For the Tahini sauce:
2 tbsp Tahini
2 cloves garlic (crushed)
1 tbsp lemon juice
2-3 tbsp water
Mix all ingredients together and stir well until smooth.
In stead of normal burger buns I used roasted sweet potato. I added some fresh ruccola, placed the burger on top, drizzled some of the sauce over it and put the avocado and a slice of tomato on it and finished it off with a bit more sauce.
If you prefer, you could also toast some rye or nice seed bread and have it instead of the bun.
Hope you enjoy this one.