For the sauce, combine first 4 ingredients along with 2 Tbsp of the tahini. Mix well, then add more tahini to taste. Season with salt and pepper, set aside.

Bring 1/2 cup dried quinoa and 1 cup of salted water (this increases flavor) to a boil, then reduce to a simmer until tender, about 15 minutes. Drain and spread out on a baking sheet to cool.

For burgers, combine veggies into a skillet and sauté with a bit of oil until softened and lightly browned (browning adds more flavor!), about 4 minutes. Season with salt and pepper then transfer to a bowl and refrigerate until completely chilled. Combine 1 1/2 cups of cooked quinoa, the veggies, and remaining ingredients, mixing gently until well combined.

Shape into patties, each with about ½ cup of the mixture - the mixture will be quite loose, so form the patties by using a large 14oz can, remove both ends of the can. Place can directly on the hot greased skillet and spoon in ½ cup of mixture. Use a tall glass to press down (firmly but gently) the patty into the shape of the can. Remove can, and flatten again lightly with glass or a spatula to desired thickness.

Fry patties until golden on both sides, about 3 minutes/side.