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Flavorful Chickpea and Quinoa Veggie Burgers

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


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.

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Flavorful Chickpea and Quinoa Veggie Burgers

  • Author: Robin Runner
  • Yield: 9 burgers 1x


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


  • 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
  • 1/2 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)
  • 1/2 cup of cooked quinoa
  • Olive oil for sautéing
  • 3 spring onions, diced
  • 1 stalk of celery, diced
  • 1/2 of a yellow bell pepper, diced


  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.
  • Category: Main
  • Cuisine: Vegetarian


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