This quinoa burger is loaded with nutritious ingredients, making it a powerhouse meal that’s delicious, too. Recipe from Vegan Diner: Classic Comfort Food for the Body and Soul* by Julie Hasson, published by Running Press, © 2011, reprinted by permission. Photo by Steve Legato.
Makes about 6 burgers
- ½ cup diced yellow onion
- 3 cloves garlic
- 1 ½ cups chickpeas, canned (drained and rinsed) or cooked
- ½ cup quick oats (not instant)
- 1 ½ cups cooked quinoa
- ¼ cup minced fresh parsley
- 1 teaspoon poultry seasoning or favorite spice blend
- 1 teaspoon smoked paprika
- 2 tablespoons Bragg Liquid Aminos or soy sauce
- 2 tablespoons chickpea flour
- ½ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- Brown rice flour or whole wheat or all-purpose flour, for dusting
- Olive oil, for cooking
- Hamburger buns
- Lettuce or salad greens
- Sliced tomato
- Sliced onion
In a bowl or food processor, add the onion and garlic and pulse until finely chopped. Add the chickpeas and oats, and pulse until well mixed. Don’t purée the mixture.
Remove the mixture to a large mixing bowl, and stir in the quinoa, parsley, poultry seasoning, smoked paprika, Bragg Liquid Aminos, and chickpea flour. Stir in 1 to 2 tablespoons water, if needed to help the burger mixture together, although you don’t want to make the mixture too moist. Add salt and pepper to taste. Thoroughly mix the ingredients well, cover the bowl and refrigerate for 15 minutes.
Form the burger mixture into 6 balls, and press into 3 ½ to 4-inch patties.
Heat a large cast-iron skillet over medium-high heat, and lightly coat or spray with olive oil. Place the brown rice flour on a small plate and dust the burgers on all sides with the rice flour. Add the burgers to the hot skillet. Cook the patties for about 5 minutes, or until nicely browned and crispy. Reduce the heat to medium, if necessary, to continue cooking without burning. Add more olive oil as necessary, to keep the burgers from sticking. Flip the burgers over and cook on the other side. Repeat with the remaining burgers.
Remove the burgers from the skillet and let sit for 5 minutes before serving. Letting the burgers rest will give them a better texture.
Serve the burgers on a bun with all the fixings: lettuce, tomato, and onion.
Per Serving (without buns and garnishes): 285 calories; 4.2g fat; 699mg sodium; 156mg potassium; 53g carbs; 7.5g fiber; 1.5g sugar; 12.3g protein
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Hey nava I love your recipes.
We are vegetarian so it's really amazing to have different dishes & dessert all the time.
I have one request too, will be really happy if you have a vegan macaroons recipe.
Thanks & keep going with excellent work.
Thanks Meghna! We do have a vegan macaroon recipe on VegKitchen; this one contributed by Laura Theodore: http://www.vegkitchen.com/recipes/vegaroons-vegan-macaroons/
Do you think these could be frozen before cooking to have on hand for a quick dinner? Thanks!
Marie, my guess it that these would freeze well. If you do so, could you let us know how it works out?