Quinoa Chickpea Burgers



Quinoa Chickpea Burgers

This recipe is great for summer! Who doesn’t love a burger in the summer? I eat meat – red meat included – but I do like to switch it up from time to time and this is a WONDERFUL recipe. Not only does quinoa pack a nice protein punch, but these “burgers” include lots of healthy veggies!

A major bonus is these also freeze very well and will keep for a few months in the freezer. I simply wrapped mine in plastic wrap and a ziploc and they were great when I just needed a nice easy dinner after a long or hectic day.

Give these a try – I promise even those who don’t eat ‘veggie’ burgers will approve. I like spicy foods so I included the option to heat things up a bit. If you don’t do spicy – simply leave those ingredients out.


Adapted from this recipe

1 Can Chickpeas (tip: buy ones that do not contain EDTA or other nasty preservatives. President’s Choice Blue Label are actually great – there are organic brands too)

1/2 Cup Cooked Quinoa

2 Garlic Cloves (minced)

1 Bell Pepper (minced)

1 Jalepeno Pepper (minced, OPTIONAL)

2 Carrots (minced or grated)

1/4 Cup Green Onion (diced)

3 Tbsp Chia Seeds (ground flax works too)

3 Tbsp Sunflower or Pumpkin Seeds

1/4 Tsp Red Pepper Flakes (OPTIONAL)

~ 1 Tsp Sea Salt


1. Cook your Quinoa as per directions. Its usually the same method as rice – but be sure to rinse the quinoa first unless you bought a pre-rinsed variety.

2. While your quinoa is cooking chop/mince/dice all the veggies and combine in a large bowl – place to the side.

3. In a food processor (a blender will work too but you may need to split it into smaller batches) combine your chickpeas (be sure to rinse them first) and cooked quinoa (better if its still a little warm). Process lightly using the “pulse” setting. You want them to combine but not too much – if your mixture is too creamy they wont form into patties. Leaving some chunks is GOOD.

4. Combine the chickpea/quinoa mixture with all your veggies and stir together. Now add your Chia Seeds, Sunflower/Pumpkin Seeds, Salt and Red Pepper Flakes (optional).

photo-15. Form your mixture into patties. This recipe will yield about 6 patties depending on how small or large you make them.

6. Freeze or Cook.

7. I have found the best method for these is to pan grill them with some coconut oil. Do not use too much oil, grill each side over medium/high heat for about 4-5 mins. You want your patties to be browned and firm throughout.

8. Enjoy with whatever delicious toppings you desire.

My favourite toppings for these burgers are: grilled portobello mushroom, avocado, tomato and a pesto mayo – all on a 12 grain bun (or a gluten free variety).


Photo credit 1: SweetOnVeg / Foter / Creative Commons Attribution 2.0 Generic (CC BY 2.0)

Photo credit 2: 4nitsirk / Foter / Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0)



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