Quinoa and Chickpea Burgers
Quinoa and Chickpea Burgers From Scratch Click for recipe!
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 From Scratch Click for recipe!
Quinoa and Chickpea Burgers From Scratch Click for recipe!
Quinoa and Chickpea Burgers From Scratch Click for recipe!
Quinoa and Chickpea Burgers From Scratch Click for recipe!
Quinoa and Chickpea Burgers From Scratch Click for recipe!
Quinoa and Chickpea Burgers From Scratch Click for recipe!
Quinoa and Chickpea Burgers From Scratch Click for recipe!
Quinoa and Chickpea Burgers From Scratch Click for recipe!
Quinoa and Chickpea Burgers From Scratch Click for recipe!
Quinoa and Chickpea Burgers From Scratch Click for recipe!
Quinoa and Chickpea Burgers
Author:
Maria Provenzano
Serves:
8 burgers
Ingredients
1 14oz can chickpeas; drained and rinsed
1 cup cooked quinoa
1/3 cup shallots; finely chopped
1 garlic clove; minced
1/2 teaspoon red pepper flakes; optional
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon fennel seed; optional
1/2 cup freshly grated parmesan cheese
1/2 cup sun-dried tomatoes; chopped
1/3 cup chopped parsley
1/4 cup bread crumbs
1/4 cup pine nuts; toasted
2 eggs
olive oil
salt and pepper
Instructions
*Heat a medium skillet over medium heat
*Drizzle in 2-3 tablespoons olive oil
*Stir in the chopped shallots and a bit of salt; cook until softened
*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
*Place the drained and rinsed chickpeas in a large bowl, and pour the shallot/garlic/herb mixture over the chickpeas
*Use a fork to smash the chickpeas
*Stir in the quinoa, parmesan cheese, sun-dried tomatoes, parsley, bread crumbs, and pine nuts with a fork
*Whisk the eggs in a separate bowl, then stir into the large bowl with all of the other ingredients
*Stir until well combined; if still too crumbly, add another egg
*Use a 1/3 measuring cup to scoop out the burger mixture, and use your hands to form it into a patty
*Using your hands, press the mixture together so that it is well packed; it helps to wet your hands a bit
*This will make about 8 burgers
*Place the patties on a plate or baking sheet lined with wax paper
*Place in the fridge for at least 1 hour
*Heat a large skillet over medium/high heat with about 1/4 cup olive oil
*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
*Cook until one side is golden and easy to lift from the pan; flip and cook the other side
*It takes a few minutes on each side
*Place on a plate to cool for a minute or so, then serve
*While the first batch is cooking, keep the others in the fridge until ready to cook
*Repeat until all of the burgers are cooked, making sure to have enough oil in the bottom of the pan
*Serve on a salad, or on a burger bun with fixings