Chickpea Quinoa Burgers
2017-01-25- Course: Dinner, Lunch
- Skill Level: Easy
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- Yield : 6-8
- Servings : 3
- Prep Time : 10m
- Cook Time : 6m
If you’re looking for a delicious dinner in less than 20 minutes, look no further than this burger.
These veggie burgers are so easy and so. darn. tasty. This week I accidently made about 6 cups of quinoa so its been all about trying to incorperate it into any recipe I can.
Therefore, I made a bunch of these babies as a part of my meal prep for the week. I use them in my sandwiches, broken up on top of a salad, or even just on their own with some tahini dipping sauce. This recipe provides an easy base that allows you to mess around with the spices any way you please.
Hope you enjoy!
Ingredients
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1 cup finely processed veggies (I used kale, onions & carrots)
- 1/4 cup chickpea flour (or flour of choice)
- 1 t curry powder
- 1/2 t cumin
- 1/2 t cayenne pepper
- Salt and pepper to taste
Method
Step 1
1. In a larger bowl, combine all ingredients to form the burger mixture. (add a dash of water to help incorporate mixture if needed). Form into 6-8 burgers.
Step 2
2. In a skillet heated over medium heat, add a dash of cooking oil/spray and cook burgers until each side is golden brown.
Step 3
3. Place finished burgur on your favorite toasted bun, load on the toppings (lettuce, tomato, avocado, hot sauce, etc..), and ENJOY!
Average Member Rating
(4.5 / 5)
13 people rated this recipe
Recipe Comments
Comments (11)
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posted by Candace Duprey on January 30, 2017
This was so easy, and so tasty!!! I didn’t have curry powder so I subbed a cajun spice that I mixed, but used all the other seasonings with a dash of ginger! Definitely a mix you could try many flavors with.
posted by Lauren Bossi on March 30, 2017
Hi Candace – Sounds so tasty!! One of my favorite things about this recipe is how adaptable it is; thanks for sharing!! 🙂
posted by Melissa on March 30, 2017
Sorry if this is a dumb question, I’m very new to meal-prepping. When you make a batch ahead of time, do you cook them all then store them, or do you store them uncooked and then heat them up when needed? Thanks 🙂
posted by Lauren Bossi on March 30, 2017
Hi Melissa! I usually cook mine beforehand, let them cool and them store them to be used throughout the week. Hope that helps 🙂
posted by Vita on May 25, 2017
Hi Lauren,
What do you think about baking them?
I don’t use any oil…any suggestions?
posted by Molly on June 24, 2017
I used onion, carrot, celery and poblano (pasilla) pepper in mine. Also substituted chipotle chili powder and garlic salt for the spices. AMAZING! Can’t wait to try an asian version with soy, ginger, nori fukikake seasoning!
posted by Juho on July 5, 2017
What a lifesaver! So easy and inexpensive. Especially great for a vegan noobie like me. 🙂 Just switched kale to spinach but delicious either way.
posted by Mel on July 19, 2017
Looks great! I’m eager to try this recipe. Do you also throw the chickpeas in the food processor? Or do you mash them?
posted by Josephine Monti on July 28, 2017
Do you mash the chickpeas after you cook them?
posted by Anna on August 1, 2017
I pulsed the chickpeas and the kale in a blender, just enough to chop both without mashing them. I used thinly cut onions made it a crunchy and a grill to make the patties. It came out great and my family loved it! If you cook the chickpeas and the quinoa before, the actual dinner time prep was just a few minutes..
posted by Valorie Barnes on August 6, 2017
I am new to vegan all together. Actually haven’t even started yet, just doing some research and getting some ideas. So I’m assuming you don’t used canned chickpeas? If not where do you get the dried ones to cook and how do you cook them to make them flavorful?