Flavorful Chickpea and Quinoa Veggie Burgers

Packed with sweet potatoes and mustard and plenty of spices, these burgers are easy to make ahead and full of great flavors.
By Robin Runner

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Today I found myself with NOTHING on the calendar and decided to use my time wisely and get in the kitchen. I’ve been dying to make these burgers since I saw Matt Frazier’s No Meat Athlete make them and then YumUniverse take a stab at them as well in Heather’s cookbook. I put my own spin on them and they turned out great! The recipe yielded about 9 decent-sized burger patties. I will be freezing the extras for future – fast meal ideas.

Flavorful Chickpea and Quinoa Veggie Burgers
 
Packed with sweet potatoes and mustard and plenty of spices, these burgers are easy to make ahead and full of great flavors.
Author:
Recipe Type: Main
Cuisine: Vegetarian
Serves: 9 burgers
Ingredients
  • One can of chickpeas, rinsed and drained
  • 2 medium sized sweet potatoes, peeled, chopped and steamed
  • 2 tablespoons of Dijon (I used Maille)
  • 1 teaspoon of liquid smoke
  • 1 tablespoon of Bragg’s Liquid Aminos
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of Italian seasonings
  • ½ teaspoon garlic powder
  • Pinch of salt and freshly ground pepper
  • 1 tablespoon of Psyllium husks (helps as a binding agent)
  • 1 cup of gluten free rolled oats (I used Bob’s Redmill)
  • ½ cup of cooked quinoa
  • Olive oil for sautéing
  • 3 spring onions, diced
  • 1 stalk of celery, diced
  • ½ of a yellow bell pepper, diced
Instructions
  1. Into your food processor, add your chickpeas, sweet potatoes, Dijon, liquid smoke, seasonings, oats, quinoa and liquid aminos.
  2. In a sauté pan, add a drizzle of olive oil and once hot, add your onions, peppers and celery. Cook that for about 4 minutes, stirring often. Take your veggie mixture and add it to your food processor. Blend all of the ingredients by pulsing several times. You want it chunky and not a paste. Once achieved, get a platter ready and start making burgers with freshly washed hands (leave them a bit wet as it will make this process easier). Repeat until all of the burgers have been made. Then I sauté them in a pan with a bit of olive oil to brown the outsides. I remove and finish cooking in a 350 degree oven for 6-10 minutes to heat through OR freeze individually wrapped. To reheat – place on a baking sheet and bake for 10-12 minutes in a 350 degree oven or until heated throughout.

 

Robin Runner

Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.

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