Mediterranean Sun-Dried Tomato Chickpea Burgers with Cashew Tzatziki (Vegan)

Get ready for your taste buds to EXPLODE! These Mediterranean-inspired chickpea burgers are bursting with flavour from umami-rich sun-dried tomatoes and fresh herbs, and are packed with complete protein from chickpeas, quinoa, tahini, and sunflower seeds. The cashew tzatziki sauce takes them over the top into OMG territory. They are delicious on artisan burger buns, ciabatta buns, or even lettuce leaves! 

My poor mother. When I was a small child, I was quite a brat when it came to what I would and wouldn’t eat. (Yes, most kids are picky, but my pickiness was next level.) PB and J? Yes. Porridge with brown sugar and yogurt? I’ll take two bowls. Pasta with cheese? Let’s be friends. But veggie burgers? Hard NO. I still remember sitting in the car before my brother’s hockey games, my mom bribing me with the promise of a blue raspberry Slush Puppie once we got into the rink, if only I would eat half of the chickpea burger she had prepared and garnished with Cheez Whiz (upon my request/demand). 

I also called her bulgur burgers “vulgar burgers” and her tofu falafels “tofu full-awfuls.” It’s somewhat mind boggling that I’m now primarily vegan, given my fraught history with vegetarian and vegan meals .

Needless to say, I was never much of a burger fan for very a long time–meat burgers were just as hard for me to stomach–but I now love them, and make some variety every week. 

Whenever I set out to create a veggie burger recipe, I have a strict set of criteria that said burgers must meet:

1. They must be packed with protein.
2. They must be ultra-flavourful.
3. They must satisfy both vegans and omnivores.

 

It’s not always an easy task, but somebody’s got to do it. After many a lacklustre veggie burger, I have learned a thing or two about what works and what doesn’t in the flavour and texture department.

For this recipe, I combine the Mediterranean flavours of sun-dried tomatoes, chickpeas, tahini, and fresh herbs. I then throw in some B vitamin-rich sunflower ‘Parmesan’ for a cheesy hit and up the protein and texture with a hearty dose of (admittedly non-Mediterranean) quinoa.

A burger is only as good as the yum of its parts. So naturally, these burgers demand the addition of a delicious sauce. My cashew tzatziki is completely vegan and makes use of in-season cucumber and mint. It also bears an uncanny resemblance to its dairy-based counterpart, both in taste and appearance.

Side note: I also like to change it up by using brown rice instead of quinoa and olives instead of sun-dried tomatoes, and topping them with this lemon herb tahini sauce. For the photos, I also topped the burgers with spicy goat havarti from an Ontario goat dairy that I really like, but if you are vegan, you can skip the cheese or use a vegan cheese instead. 

I love serving completely vegan meals to non-vegan friends and family. Few things make me happier than seeing their faces light up when they realize that vegan food doesn’t taste like cardboard and, when done right, is just as satisfying as animal products. This meal would be perfect in these situations, since most of us are accustomed to eating burgers and Mediterranean food in some form or another.

I served these burgers to my parents the other night, and my dad, in particular, couldn’t get enough of them. He is mainly vegan as well, so he appreciates veggie burgers, but I have a feeling these burgers could satisfy virtually any guy with a hearty appetite. They don’t masquerade as meat, as some veggie burgers do, but they are definitely packed with protein and flavour! 

 

If you make these burgers, let me know! Leave a comment below, and tag your creations on Instagram with @upbeet.kitchen and #upbeetkitchen! Enjoy!

Print