Best 3 Veggie Burgers With Tahini Mayonnaise Recipes

Calling all veggie burger enthusiasts! Get ready to tantalize your taste buds with a symphony of flavors in our Veggie Burgers with Tahini Mayonnaise. These succulent patties, crafted with a medley of wholesome ingredients, deliver a delightful balance of textures and flavors that will leave you craving more.

In this article, we present two delectable variations of our veggie burger recipe that cater to diverse preferences. The first recipe showcases a classic veggie burger patty, featuring a harmonious blend of black beans, quinoa, and aromatic spices. For those seeking a more innovative twist, the second recipe introduces a unique combination of sweet potato and black-eyed peas, resulting in a vibrant and flavorful patty.

Accompanying these savory patties is our signature Tahini Mayonnaise, a creamy and tangy condiment that elevates the veggie burgers to new heights of deliciousness. Made with a blend of tahini, mayonnaise, lemon juice, and garlic, this irresistible sauce adds a touch of richness and zest to every bite.

Whether you're a seasoned vegetarian, flexitarian, or simply seeking a healthier alternative to traditional burgers, our Veggie Burgers with Tahini Mayonnaise are sure to satisfy your cravings. So, gather your ingredients, put on your apron, and embark on a culinary journey that will redefine your perception of veggie burgers.

Let's cook with our recipes!

VEGGIE BURGERS WITH TAHINI MAYONNAISE

Veggie Burgers with Tahini Mayonnaise image

These bean-and-bulgur patties with scallion and carrot include breadcrumbs and egg to help hold their shape. Place on a whole-wheat English muffin with some sesame-flavored mayo, and your meal is made.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 1h

Number Of Ingredients 13

Ingredients

1/2 cup medium-grind bulgur
Coarse salt and ground pepper
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1/4 cup plain dried breadcrumbs
4 scallions, thinly sliced
1 large egg
1 large carrot, coarsely grated
1/4 teaspoon cayenne pepper
2 tablespoons tahini (sesame-seed paste)
3 tablespoons vegetable oil
4 whole-wheat English muffins, toasted
Tahini Mayonnaise
Lettuce

Steps:

In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.
Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.
In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on English muffins with tahini mayonnaise and lettuce.

Nutrition Facts : Calories 535 g, Fat 30 g, Fiber 11 g, Protein 14 g

THE ULTIMATE VEGGIE BURGER

The Ultimate Veggie Burger image

You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients - mushrooms, tofu, beans and beets - are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don't forget to toast the buns.

Provided by Melissa Clark

Categories dinner, lunch, burgers, main course

Time 3h30m

Yield 6 burgers

Number Of Ingredients 17

Ingredients

4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice

Steps:

Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams

TAHINI MAYONNAISE

Tahini Mayonnaise image

This tahini mayonnaise has a nutty flavor that pairs well with our recipe for Veggie Burgers.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 4

Ingredients

1/2 cup light mayonnaise
1 to 2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame-seed paste)
Coarse salt and ground pepper

Steps:

In a small bowl, whisk together light mayonnaise, fresh lemon juice, and tahini; season with coarse salt and ground pepper.

Tips:

Use a food processor to quickly and easily chop the vegetables.
If you don't have a food processor, you can grate the vegetables by hand.
Be sure to drain the vegetables well after grating or chopping them.
Use a large mixing bowl to combine the vegetable mixture, oats, and spices.
Form the mixture into patties using a burger press or your hands.
Cook the patties in a non-stick skillet over medium heat until they are browned on both sides.
Serve the veggie burgers on buns with your favorite toppings.
To make the tahini mayonnaise, simply whisk together the tahini, mayonnaise, lemon juice, garlic, and salt in a small bowl.

Conclusion:

These veggie burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with vegetables and oats, and they are flavored with a variety of spices. The tahini mayonnaise adds a creamy and flavorful touch. Serve these veggie burgers on buns with your favorite toppings for a satisfying and nutritious meal.