Chickpea-Quinoa Veggie Burger
Vibrant vegan patty with chickpeas and quinoa, crisp veggies, and bright herbs. Sautéed edges, soft center, and a zesty finish make it lunch-ready and dinner-worthy with a veggie side.
- Prep Time: 15 min
- Cook Time: 12 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 1/2 cup cooked quinoa
- 2 1/2 cup canned chickpeas, drained and rinsed
- 2 small carrot, finely grated
- 2 1/4 cup finely chopped red bell pepper
- 4 tablespoons finely chopped onion
- 2 tablespoon ground flaxseed
- 6 tablespoons water
- 2 tablespoon olive oil (for patty moisture plus optional browning)
- 2 1/2 teaspoon ground cumin
- 2 1/2 teaspoon smoked paprika
- 2 1/4 teaspoon garlic powder
- 2 1/4 teaspoon salt
- 2 1/8 teaspoon black pepper
- 2 tablespoon chopped fresh cilantro or parsley (optional)
Instructions
- Mix 1 tablespoon flaxseed with 3 tablespoons water; set aside to gel (5 minutes).
- In a bowl, mash chickpeas until mostly smooth with a few chunks; mix in quinoa, carrot, pepper, onion, spices, salt, pepper, and cilantro.
- Stir in flax gel and 1 tablespoon olive oil until the mixture holds together; shape into a 1 patty burger about 1/2 inch thick.
- Heat a skillet over medium heat; cook patty 4–5 minutes per side until edges are golden and center is firm.
- Serve on a bun or with greens, plus a tangy vegan sauce if desired.
Chef’s Pro Tips
- Chill the patty 10 minutes before cooking for easier handling.
- Brown butter upgrade: cook patty in 1 tsp olive oil with a touch of vegan butter for nutty flavor.
- Add a squeeze of lemon after cooking to brighten flavors.
Serving Suggestions
Pair with a light vegan slaw and sweet potato wedges for a complete plate.
Storage Instructions
Store leftovers in an airtight container in the fridge up to 2 days; reheat gently on a skillet.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 15 |
| carbs | 56 |
| fat | 14 |
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