I don’t know about you, but I much prefer my homemade burger recipes to the store-bought stuff. They are much healthier, totally customisable and you can easily make large batches of them – making them perfect for meal prepping!
I have assembled these burgers using baked sweet potato slices as buns, along with vegan cheese, sriracha, lettuce and avocado, but you can serve them on a regular bun or on their own.
Quinoa & Tofu Za'atar Burgers
- 1 cup cooked quinoa
- 150g tofu
- 1/2 onion, minced
- 2 minced cloves of garlic
- 1 can chickpeas (265g)
- 1 tbsp soy sauce
- 1/2 tsp liquid smoke
- 1 tablespoon of tahini 1 teaspoon of za’atar
- 2 tbsp nooch
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/4 tsp dry sage
- Olive oil to brush on
- 10 vegan cheese slices to top (optional)
- Boil the quinoa according to package instructions.
- Add it to a food processor along with the tofu, onion, garlic, chickpeas, soy sauce, liquid smoke, tahini, za’atar, nutritional yeast, salt paprika, cayenne and sage. Process until you have an even mixture that sticks together, without over-processing it.
- Form 10 patties using your hands and place them on a parchment-lined baking sheet. Brush them with a little bit of olive oil so that they get crispy on top.
- Bake the patties at 180 °C for 20 minutes or until they are fully set and brown on top.
- Place a slice of vegan cheese on top of each burger and put them back in the oven for a few minutes until the cheese melts.
- Assemble your burgers according to your preference.
Note: make sure that you omit the vegan cheese if you are freezing them, so you can reheat them with cheese later on.