Spicy Fonio Burger

Delicious vegan fonio burger patties with a touch of heat from the used ras el hanout. The grain fonio is not only wonderful on its own but can also be easily processed into burger patties. Recipe by Sarah, Velvet & Vinegar.

05/03/2026

Ingredients

Ingredients for 4 portions

Patties (for 6 pieces)

150 g Fonio

100 ml Water

2 tsp Vegetable bouillon powder

1 tsp Cumin, ground

2 tsp Garlic powder, ground

1 tsp Ras el Hanout

1⁄2 tsp Turmeric, ground

1 Onion, coarsely chopped

1 Garlic clove

30 g Tomato purée

2-3 Handful of microgreens or flat-leaf parsley, coarsely chopped

2-3 tbsp Olive oil

Toppings, as desired (e.g. arugula and/or microgreens)

Burger buns (optional)

Tahini-yogurt dressing

Tahini Dressing

150 g Soy yogurt

1 Lemon, juice

1-2 Garlic cloves, pressed

1-2 tbsp Tahini

Salt, to taste

Preparation

Bring water to a boil. Put fonio and vegetable bouillon in a large bowl and pour over with boiling water. Cover the bowl and let fonio steep for 10 - 15 minutes. Then fluff with a fork.

Put the fonio together with all ingredients up to and including the microgreens/parsley into a food processor or blender and process into a sticky mass.

Heat olive oil in a pan. Shape 6 burger patties from the fonio mixture and fry them crispy in the pan. Eat immediately like this or serve as burgers with tahini dressing.

For the dressing, simply mix all dressing ingredients into a homogeneous cream.

Note: Of course fries go well with this, but sweet potato wedges are also great. Alternatively, you can prepare salad wraps or salad burgers with the patties.