Quinoa and Chickpea Burgers
Sometimes searching for a meatless meal that isn’t loaded with carbs can seem impossible. This “burger” is the answer to starting the week off on a healthy, and vegetarian, note.
Quinoa and chickpeas are two staples in my pantry, because they are healthy, and good alternatives to meat. The marriage of the two make a perfect meatless burger. The quinoa adds a nice heartiness, while the chickpeas are creamy, and both pack a protein punch. The flavors of the two can be pretty plain, so I brightened it up with some really fun flavors like sun-dried tomatoes, fresh herbs, and pine nuts, to name a few!
For a nice brightness to this “burger,” I added in some fresh and dried herbs. The dried herbs add a stronger earthy flavor, while the fresh herbs make it taste…well…fresh! Sun-dried tomatoes are one of my favorite ways to add flavor to a dish, because they have a strong tomato taste, while also giving a chewy texture. Another great way to add texture to this burger is with pine nuts. I toast them ahead of time to bring out that nutty flavor, and it makes for a nice, subtle, crunch in the burger.
The great thing about this “burger” is that you can add in more of what you like and take out what you don’t. I love making these ahead of time and having them ready to pack for lunches during the week. Serve it on a bun with all your favorite burger fixings, OR top it on a salad. They are good warm or cold!
Tips for the perfect Quinoa and Chickpea Burgers
*Don’t brown the garlic! When you add the garlic in the pan with the shallots, make sure it doesn’t brown, because that will make it taste bitter.
*Make sure to smash up the chickpeas really well.
*If the mixture is too loose and crumbly, add another egg!
*Don’t skip the time in the fridge! If you skip this, the burgers can fall apart in the cooking process.
*Make sure your pan is oiled and hot! You can do this by adding in a tiny drop of water, if it sizzles, it’s ready!
*Don’t flip too quickly. Make sure the bottom of the burger has started to get golden and brown before flipping it.
Quinoa and Chickpea Burgers
Author:
Maria Provenzano
Serves:
8 burgers
Ingredients
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1 14oz can chickpeas; drained and rinsed
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1 cup cooked quinoa
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1/3 cup shallots; finely chopped
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1 garlic clove; minced
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1/2 teaspoon red pepper flakes; optional
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1/4 teaspoon dried thyme
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1/4 teaspoon dried rosemary
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1/4 teaspoon fennel seed; optional
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1/2 cup freshly grated parmesan cheese
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1/2 cup sun-dried tomatoes; chopped
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1/3 cup chopped parsley
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1/4 cup bread crumbs
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1/4 cup pine nuts; toasted
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2 eggs
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olive oil
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salt and pepper
Instructions
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*Heat a medium skillet over medium heat
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*Drizzle in 2-3 tablespoons olive oil
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*Stir in the chopped shallots and a bit of salt; cook until softened
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*Add in the minced garlic, thyme, rosemary, fennel seed, and red pepper flakes; cook until fragrant, being careful not to brown the garlic; about 30 seconds
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*Place the drained and rinsed chickpeas in a large bowl, and pour the shallot/garlic/herb mixture over the chickpeas
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*Use a fork to smash the chickpeas
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*Stir in the quinoa, parmesan cheese, sun-dried tomatoes, parsley, bread crumbs, and pine nuts with a fork
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*Whisk the eggs in a separate bowl, then stir into the large bowl with all of the other ingredients
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*Stir until well combined; if still too crumbly, add another egg
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*Use a 1/3 measuring cup to scoop out the burger mixture, and use your hands to form it into a patty
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*Using your hands, press the mixture together so that it is well packed; it helps to wet your hands a bit
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*This will make about 8 burgers
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*Place the patties on a plate or baking sheet lined with wax paper
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*Place in the fridge for at least 1 hour
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*Heat a large skillet over medium/high heat with about 1/4 cup olive oil
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*Once the oil is shimmering, and sizzles when a little water is splashed in, place in 4 of the burgers, or however many fit while also having enough space; it is best to work in small batches
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*Cook until one side is golden and easy to lift from the pan; flip and cook the other side
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*It takes a few minutes on each side
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*Place on a plate to cool for a minute or so, then serve
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*While the first batch is cooking, keep the others in the fridge until ready to cook
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*Repeat until all of the burgers are cooked, making sure to have enough oil in the bottom of the pan
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*Serve on a salad, or on a burger bun with fixings