Veggie Sliders with Tahini Ranch Sauce
Recipe for the week of October 16-20, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
Yield4 servings 25minutes
Cook Time
25minutes
Servings Prep Time
Yield4 servings 25minutes
Cook Time
25minutes
Ingredients
Tahini Ranch
  • 4tablespoons tahinidivided
  • 1tablespoon lemon juice
  • 3teaspoons misodivided
  • 1 ¼teaspoons onion powderdivided
  • 1 ¼teaspoons garlic powderdivided
  • 1 ¼teaspoons black pepperdivided
  • 2tablespoons water
  • 1teaspoon green onion plus 2 tablespoonschopped and divided
Sliders
  • 1 can chickpeasrinsed, 15 ounce
  • 1teaspoon ground cumin
  • ¼teaspoon Salt
  • ¼cup fresh parsley leaves
  • ½cup shredded zucchini
  • 1/2cup panko bredacrumbs
  • 1tablespoon olive oil
  • 4 slider bunstoasted
  • 1cup packed fresh arugula
Instructions
To Make the Ranch Sauce
  1. Combine half of the tahini, lemon juice, miso, onion powder, garlic powder and pepper in a small bowl. Gradually whisk in water until the mixture is smooth. Stir in some green onion. Set it aside.
Making the Patties
  1. Place chickpeas, cumin, salt, and the remaining tahini, miso, garlic powder, black pepper and onion powder in a bowl. Mash mixture together, until a coarse mixture forms that holds together when pressed. Add parsley and the remaining green onion; pulse until the herbs are finely chopped and incorporated into the mixture. Transfer to a bowl.
  2. Squeeze zucchini in a paper towel to remove extra moisture. Add the zucchini and panko to the chickpea mixture; use your hands to combine, pressing to mash together. Form into patties.
  3. Heat oil in a nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
  4. Serve the burgers on buns with the tahini-ranch sauce, arugula, and tomato slices.