Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw

Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw

As we continue to cook through Veganuary, we're excited to share this recipe for a Vegan Burger with a Preserved Lemon Tahini Sauce. We used one of the kelp patties made by our friends at AKUA, which unlike most vegan burgers, are non-GMO, soy & gluten free. So satisfying, easy to make and truly delicious. Hold on to the recipe for the Preserved Lemon Tahini Sauce - it's also a winner over salads, grains, roasted vegetables or slathered over toast!

 AKUA has kindly offered our community 15% off, so if you're curious to try the kelp burgers use the code KELP15 for 15% off all AKUA products.

For the Preserved Lemon-Tahini Sauce
2 tbsp preserved lemon paste, we love NY Shuk
¼ c Seed + Mill Organic Tahini
1 tbsp date syrup, we love Just Date
1 tsp sesame oil 
½ tsp Hawaij, cumin will work if you can't find Hawaij, note that NY Shuk has a terrific Hawaij spice blend!
3-4 tbs water, or more as needed 
Salt & Pepper, as desired

For the Fennel-Arugula Slaw 
1 fennel bulb (finely sliced, we used a mandolin), plus finely sliced fennel fronds
2 large handfuls of arugula
2 sprigs of mint, finely chopped (any tender herb would be delicious here)
½ lemon, juiced
2-3 tbs olive oil
Pinch of salt & pepper

To Serve
AKUA Kelp Burgersor any plant-based burger of your choosing
Hamburger buns
1 shallot, thinly sliced
Salt & pepper, to taste


For the sauce

  1. Whisk all ingredients in a bowl, until smooth. Add additional water if it feels too thick or 1-2 tbs more tahini, if too thin. Keep whisking, until you reach your desired consistency. This sauce is enough for approx. 4 burgers. You can keep the sauce in the fridge for up to 4 days and use again for other dishes. 

For the slaw

  1. Combine all ingredients in a bowl and toss. 

To Prepare & Serve

  1. Heat oil in a skillet over medium-high. Once the oil is shimmering, add the kelp burgers (or other vegan patties) to the pan. Cook for 3-4 minutes per side, until golden brown. Remove from pan.
  2. Toast the buns using the residual heat in the skillet.
  3. Once the buns are toasted, it's time to assemble! We layered a burger over the bottom bun, a dollop of sauce, a large handful of slaw, shallots, another burger, another dollop of sauce, and topped it with the top bun. Enjoy!

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