A couple of weeks ago, I was craving a burger big time. However, I’ve noticed lately that my palate has been changing with regard to meat and I’m simply not enjoying it as much as I used to. So I put together the ingredients below for a quinoa burger that are loaded with veggies, spices and healthy, complete plant protein, from the quinoa and chickpeas.
I tried two versions, one with wild rice, which I had on hand, and another where I substituted cooked turnips–I think I was going for more of a potato pancake feel for that one. Both were equally satisfying and would go perfect with a warm mug of v
egetable soup or a crispy salad. Sitting in the middle of a multi-grain roll with a side of sweet potato fries sounds tempting as well! : )
2 c cooked chickpeas, drained and rinsed
¼ c wild rice, cooked (optional)
1 c quinoa, rinsed, soaked, then cooked in vegeta
1 c onion chopped
½ cup celery chopped
1 c carrots, peeled and shredded
¼ c tahini
1 T oil
1 clove garlic, minced
juice and zest from 1 lemon
1 t sea salt
½ t tumeric
1 t cumin
1/2 t paprika
½ t coriander
½ t cinnamon
½ t ginger
Place the chickpeas and wild rice, if using, into a food processor.
Saute the onion and celery in a pan on medium heat until the onion is transluscent. Add the carrots and cook for 2 minutes more to heat through.
Add the sautéed veggies to the processor, then add the tahini, oil, eggs, lemon salt, and spices. Pulse until the ingredients are well mixed and the chickpeas are in small chunks.
Transfer the mixture to a mixing bowl, then fold in the quinoa. If the mixture is too wet, refrigerate it for about an hour. Spoon ~½ cup of the mixture and shape it into burgers. These can also be refrigerated at this point to be cooked later.
Heat the oven to 375°F. Place the burgers on a baking sheet lined with parchment paper. Bake for ~20 – 25 minutes, or until they start to get crispy. Let them sit for a few minutes to set.
Alternatively, add 1 T grapeseed oil to a frying pan on medium heat and cook the burgers a few minutes on each side until they are crispy and brown.
I’ve also skipped the wild rice, reduced the chickpeas by ~½ cup and added ½ cup of cooked turnips to the mixture and processed in a similar manner.