I do think these Quinoa Veggie Burgers with Avocado Tahini Dip are really delicious, even for those of us who can happily live without quinoa. Packed with veggies and no processed ingredients these make a great meat free monday meal and I am convinced it will keep all the carnivores at your table pretty happy and satisfied.
I based this recipe on a recipe I received from my friend Roger Jorgensen after having dinner one evening where he served quinoa veggie burgers. Not only is Roger a master distiller, wine maker and brewer, he is an amazing cook and bonus is that he is very generous with sharing recipes. Check out his fantastic Gin and Tonic Jelly recipe which has even made it’s appearance on the Sainsbury’s website last year.
The avocado tahini idea comes from Occasionally Eggs. I spotted Alexandra’s photo for her Quinoa and Swiss Chard Patties on Pinterest and think it is the most beautiful photo for a quinoa patty ever!
The broccoli adds a great crunch to the burgers and a good squeeze of fresh lemon lifts the flavours prefectly. Serve the burgers with some pickles if you want and if the avocado tahini does not appeal you can top each patty with some ricotta (here is a recipe for a homemade version) and a sprinkle of dukkah. Enjoy!
Our first Food Photography Workshop of 2017 will take place on the 5th of February 2017. All the details can be found here and do let me know if you would like to join us on this creative and fun day at the most beautiful location.
- 3 cups cooked and cooled quinoa (don’t add salt when cooking the quinoa for this recipe)
- 1 small onion finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp Baleia Extra Virgin Olive Oil for frying the onion and garlic
- 3 large free range eggs, beaten
- ½ tsp salt
- freshly ground black pepper
- handful fresh parsley, finely chopped
- juice from half a lemon
- ½ cup spelt flour (or any alternative flour if you want gluten free)
- ½ cup fresh broccoli, finely chopped
- 2 cups zucchini, coarsely grated
- Baleia Extra Virgin Olive Oil for frying
- Avocado Tahini Dip:
- 1 large ripe avocado
- 2 tbsp tahini paste
- 2 tbsp olive oil
- juice of a lemon
- 1 tsp maple syrup (or honey)
- small bunch parsley, chopped
- small bunch chives, chopped
- dried chilli flakes to taste
- salt and black pepper to taste
- Combine the cooked quinoa with all the other burger ingredients
- Rest the mixture for 15 minutes
- While the mixture rests, make the Avocado Tahini Dip by mashing the avocado in a small bowl
- Add the tahini, olive oil, lemon juice, maple syrup, herbs, chilli flakes and seasoning and mix until smooth
- Taste and add more lemon juice or salt if necessary and refrigerate until needed
- Check the consistency of the burger mixture and add an extra egg if too dry or more flour if too moist (the mix must hold up whilst cooking)
- Form into about 20 patties by hand
- Fry the patties in heavy skillet on medium low heat until the bottoms are caramelised
- Turn carefully to avoid breaking and cook till golden, about 7 to 8 minutes per side
- Remove and rest on kitchen paper while cooking the rest of the patties
- Serve warm with the dip
** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil
I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.