Chickpea Quinoa Veggie Burgers by Domestic Divas

This yam-based veggie burger is delicious.  I suggest rice flour to dust the burger.  The rice flour not only makes this burger gluten free, but it also makes a lovely crunchy crust.  Also, if you don’t have a microwave (I do not), you can bake or boil your yam/sweet potato. Of course, wrapping it in foil and baking it at about 375° for an hour will preserve the sweetness of the yam.  For something surprising, try purple yam. Mmm, mmm, m.

This is also great served with homemade ketchup and on your favorite baby green salad.

 

Image courtesy of Bob's Red Mill

Image courtesy of Bob’s Red Mill

Chickpea Quinoa Veggie Burgers

Makes about 6-8 patties
Cooking time: about 30 minutes
Vegetarian (with easy vegan conversion); dairy-free

Ingredients

  • 1 cup quinoa, prepared per package instructions
  • 1 14 ounce can of chickpeas, drained and rinsed
  • 1 yam, cooked and skin removed (this can be done quickly in the microwave)
  • 1 red bell pepper, seeded and chopped
  • 2 carrots, peeled and chopped
  • 2 shallots or 1 small onion, peeled and chopped
  • 1 cup fresh spinach, tightly packed
  • 2 tablespoons sunflower seeds
  • 1 tablespoons pumpkin seeds
  • juice of 1 lemon
  • 1 tablespoon ground cumin
  • 2 tablespoons sesame tahini
  • 1 egg white (optional)
  • 1 tablespoon hot sauce (optional)
  • salt and freshly ground pepper
  • flour for dusting
  • 2 tablespoons grapeseed oil
 
Directions
  1. Preheat the oven to 375 degrees.
  2. In a saute pan, heat one tablespoon of the grapeseed oil over medium heat. Add the shallot or onion and cook for a few minutes, until beginning to soften. Add the carrot and bell pepper and cook for a few minutes under just becoming tender. Remove from heat.
  3. In a food processor, chop the veggie mixture. Add the raw spinach. Process a little more until combined. Place the veggie mixture in a mixing bowl.
  4. Next, add the chickpeas and tahini to the processor and pulse until broken down.
  5. Place the chickpeas, veggie mixture, quinoa, sunflower and pumpkin seeds, and yam in a large mixing bowl. Add the lemon juice, cumin, egg white (optional), and hot sauce (optional). Stir with a spoon until well mixed. Season to taste with salt and freshly ground pepper.
  6. Using your hands, shape the mixture into individual patties. Dust each one with flour.
  7. In a heavy-bottomed saute pan or cast iron skillet that can transfer to the oven, heat the remaining one tablespoon of grapeseed oil over medium high heat. Place the burgers in the pan and cook until nicely browned (about two minutes). Carefully flip the patties.
  8. Transfer the pan to the oven and cook for another ten to twelve minutes, until the patties are nicely browned on the bottom and cooked through.
  9. Remove from the oven and serve with or without buns and ketchup. Enjoy!
Advance Preparation: The patties can be shaped up to 3 days ahead of time and kept tightly wrapped in the refrigerator until you’re ready to brown them. They can also be made in advance and then reheated in a low oven or on the stovetop.
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