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From the author, Lauren Bossi: If you’re looking for a delicious dinner in less than 20 minutes, look no further than these Chickpea Quinoa Burgers.
These veggie burgers are so easy and so. darn. tasty! This week, I accidentally made about 6 cups of quinoa so it’s been all about trying to incorporate 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 it!
From Plant-Based on a Budget: This insanely delicious Chickpea Quinoa Burgers recipe is absolutely packed with plant-based protein and is super easy to prepare. They are an amazing option for those who are not big fans of black beans or red beans, or who are keen on adding more veggies and plant-based protein to their meals.
Leftover Quinoa
If you have a designated batch cooking day, this Chickpea Quinoa Burgers recipe would be a perfect choice. You can batch cook some quinoa to last you the week and then use some of it for these burgers and keep them in the fridge for one or two week dinners.
Add the flaxseed meal to a small bowl. Add the water and mix well. Set in the fridge for 10 minutes.
In a larger bowl, combine all ingredients to form the burger mixture including your flaxseed meal mixture it’s too dry (depending on which veggies you’re using, you can add a TINY dash of water. You don’t want it to be too wet. If it is too wet and you are unable to easily form patties, add a little bit of flour until you are happy with your mixture. Using a ¼ cup scoop, add your mixture and form your burger patties
Form into 6-8 burgers.
In a skillet heated over medium heat, add a drop of cooking oil/spray and cook burgers until each side is golden brown. It should be around 3 minutes per side,
Place the finished burger on your favorite toasted bun, load on the toppings (lettuce, tomato, avocado, hot sauce, etc..), and ENJOY!
My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.
(10 votes, average: 4.30 out of 5)
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