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Tahini Veggie Burgers with Slaw and Quick Pickles
Prep Time
30 mins
Cook Time
1 hr
Chilling time
1 hr
These vegetarian shiitake mushroom and tahini veggie burgers with a savory sweet red cabbage and carrot slaw, quick-pickles, and beet microgreens are a super flavorful, wonderfully satisfying dinner option.
Recipe Type: Dinner
Keyword: veggie burgers
Makes: 8 servings
Author: Elizabeth Stark
  • 1 15- ounce can of pinto beans (or just under 2 cups home cooked beans), drained
  • 1 cup cooked barley
  • 1/4 cup raw, hulled sunflower seed
  • 2 tablespoons extra virgin olive oil
  • 1 cup minced yellow onion (from about 1 medium onion)
  • 6 ounces shiitake mushrooms, de-stemmed and sliced thin
  • 1 clove garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seeds
  • 1 tablespoon tahini
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 egg, lightly beaten
  • 3/4 cup panko
  • 2 - 3 tablespoons canola for frying
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon sea salt, plus more to taste
  • 1 teaspoon sesame seeds
  • ½ head red cabbage, sliced thin
  • 2 medium carrots, scrubbed, trimmed, and julienned
  • ½ a red onion, sliced into ¼-inch thick rounds
  • Daikon and carrots, sliced into paper thin rounds
  • 1/3 cup rice wine vinegar
  • 1 tablespoon honey
  • ¼ teaspoon fine sea salt
  1. Start by prepping the barley, beans, and sunflower seeds. Set a 2-quart saucepan filled with water over high heat. When it boils, add barley and 1 teaspoon sea salt. Cook at a lively simmer 20 - 25 minutes, or until tender. Drain and set aside to cool. If cooking the beans, go with your favorite method for tender beans infused with salt. If using canned beans, rinse and drain thoroughly. Measure sunflower seeds into a jar or other heat proof container, pour in enough boiling water to cover the seeds. Set aside for an hour, then drain. If making ahead, cover and set seeds in the fridge.
  2. To make the slaw, mix vinegar, honey, oil, and sea salt in a small bowl. In a large bowl, toss dressing and sesame seeds with cabbage and carrots. Set aside for 15 minutes. Add sea salt to taste.
  3. To make the quick-pickles, mix the rice wine vinegar, honey, and sea salt in a pint jar. Add the sliced onions, daikon, and carrots in a small bowl or jar. Cover and refrigerate until needed.
  4. When ready to make the veggie patties, set a large skillet over medium heat. Add the olive oil, and when hot, add the onions and sea salt. Cook until onions are translucent, about 7 minutes. Add mushrooms, garlic, soy sauce, sesame seeds, tahini, cumin, garlic powder, and pepper. Cook, stirring frequently, about 10 minutes or until mushrooms have released their water and firmed up again with crisp edges.
  5. In the bowl of a food processor, combine the mushroom mixture, half the beans, half the barley, and sunflower seeds. Pulse 3 or 4 times, or just until mixture is reduced. Add remaining beans and barley to a large mixing bowl, and mash lightly. Fold in mushroom mixture, and panko. Taste mixture and add sea salt as needed. Fold in the egg.
  6. Line a baking sheet with parchment. With your hands, form 8 (5-inch wide, 1-inch thick) patties and arrange on the baking sheet. Set uncovered in the fridge and chill patties at least an hour or as long as overnight.

  7. To cook, set a large skillet over medium/medium-high heat (hot, but not so much that the oil smokes – adjust heat as needed). Add 2 tablespoons oil, and when hot, add 4 patties. Cook 3 - 4 minutes per side, or until the patties have a golden crust. Keep cooked patties in a warm oven while you cook the remaining batch.
  8. Patties can also be grilled on an oiled grate over indirect heat for 5 - 7 minutes per side.
  9. Serve veggie burgers on toasted buns layered with a spoonful of slaw, quick pickles, microgreens, and the condiments of your choice.