Chickpea Quinoa Burger
If you are looking for a protein packed, flavorful, plant-based burger, look no further! This chickpea quinoa burger answers the call. This was also another Daniel fast friendly meal, minus the gluten-free break (pictured). When I made this for the hubby and I while we were fasting, I served this over a bed of salad mix and topped with a cucumber salad and the tahini dressing. For this post, I wanted to step it up a notch by adding more layers for texture, flavor, and color.
The main event for this post is the burger itself. Although, the pickled cabbage was a standout star! I found a few recipes from other bloggers and picked the best elements from each in terms of flavors and cooking methods. Unfortunately, I didn’t note the different blogs I consulted, and in typical T fashion, I didn’t write anything down as I went. I will have to do some research and experimenting and get back to you all if there’s enough interest. Let me know in the comments below.
Chickpea
Chickpeas are a great source of fiber, folic acid, and manganese. As a result, chickpeas can help lower cholesterol, improve blood sugar levels, and detoxify sulfites. If you are starting out with dried chickpeas, visually inspect them to remove any debris, dirt, or damaged beans. After you inspect them, rinse the beans under cool running water. Dried chickpeas are best soaked before cooking to lessen the cooking time and make them easier to digest. You can cook chickpeas on the stovetop or in a pressure cooker. To cook on the stove, add 3 to 4 cups of water or broth for each cup of dried beans. Bring the beans to a boil and then reduce to a simmer, partially covering the pot. If any foam develops, skim it off. Chickpeas generally take about 2 to 2 and a half hours to become tender. In the pressure cooker, the chickpeas can take about a half hour to prepare.
You can also use canned chickpeas if you prefer. Personally, I like to use dried chickpeas because I can add flavor to them during the cooking process. With either dried or canned chickpeas, peel the skins off the chickpeas. One way to do this quickly is to lay the chickpea on a flat surface of paper towels. Take another paper towel and gently rub the chickpeas creating friction.
Quinoa
Quinoa is a great wheat- and gluten-free protein choice. It has a rich amino acid profile and has healthy levels of vitamins B2, vitamin E, and dietary fiber. It is also a good source of iron phosphorous, copper, and zinc. Before cooking, it is important to thoroughly wash the quinoa in a fine-meshed strainer with cool water. For perfectly cooked quinoa, add 1 part grain to 2 parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to a simmer and cover.
How to Prepare the Chickpea Quinoa Burger
Cook the chickpeas and quinoa first according to the instructions above. I like to use my vegetable broth as the liquid for both. Alternatively, feel free to use canned chickpeas if you prefer. For this recipe, I have used both white quinoa and tri-colored quinoa, I photographed both for this post. Both options work great for this recipe and can add something different. Once the chickpeas and quinoa are cooked, add them to a food processor or large bowl to mash with the seasoning mixture (onion powder, garlic powder, black pepper, salt, cumin, paprika, chili powder, herbs de provence, ground cardamom, and ground coriander).
Once combined well, make even sized patties. I like to use a half cup measuring cup to ensure they are the same size. This recipe should make four patties.
Meanwhile, heat a skillet with enough grapeseed oil to cover the bottom of the pan. Cook the patties for 3-5 minutes on each side until golden brown. Dress your chickpea quinoa burger the way you like and enjoy!
Chickpea Quinoa Burger
Ingredients
- ½ cup dried chickpeas
- ½ cup quinoa
- 1 tbsp. olive oil for cooking
Spices for the Chickpea Quinoa Burger
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. ground black pepper
- ½ tsp. salt
- ½ tsp. cumin
- ¼ tsp. paprika
- ¼ tsp. chili powder
- 2 tsp. herbs de provence
- ½ tsp. ground cardamom
- ½ tsp. ground coriander
Lemon Garlic Tahini Dressing
- ¼ cup tahini
- 3 minced garlic cloves
- 3 tbsp. lemon juice (about 1-2 lemons)
- 1 tbsp. olive oil
- salt to taste
- freshly ground pepper to taste
- ¼ cup water plus additional water to get to desired consistency.
Instructions
- Disclaimer: The prep time for this is recipe is dependent on your use of dried chickpeas or canned. Dried chickpeas can take 10-11 hours to prepare, including time for the pre-soak and cooking.
- If you are starting out with dried chickpeas, inspect, rinse, and pre-soak the chickpeas before cooking. I like to use my vegetable stock to cook the chickpeas. It will take 2 to 2 and a half hours for the chickpeas to become tender. If you are starting out with canned chickpeas, give them a good rinse under cool water. In both instances, peel the skins. One way to do this quickly is to lay the chickpea on a flat surface of paper towels. Take another paper towel and gently rub the chickpeas creating friction.
- Rinse and cook the quinoa, also in vegetable stock.
- While the chickpeas and quinoa are cooking, prepare the tahini dressing. In a small bowl or food processor, combine the tahini, lemon juice, garlic, olive oil, salt and pepper to taste, and water until you reach your desired consistency.
- Once the chickpeas are tender and the quinoa is cooked. Combine in a food processor, blender or large bowl with the spices. Mash well and combine.
- Form even sized patties. I like to use a half cup measuring cup to assist with this.
- Cook in a heated skillet or griddle with oil for 3 minutes on each side until it is golden brown.
- Dress your chickpea quinoa burger to your liking and enjoy!
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