Mediterranean Quinoa Burger. Easy, healthy and protein-packed veggie burger recipe! Made with chickpea, feta, sun-dried tomatoes and herbs, this filling vegetarian recipe is packed with flavor.
Prep Time: 20mins
Cook Time: 25mins
Total Time: 45mins
For the Burgers:
1/3cupchopped sun-dried tomatoes - not olive oil packed
1can reduced-sodium chickpeas - (15 ounces) rinsed and drained
1cupold-fashioned rolled oats
2clovesgarlic - roughly chopped
1/4teaspoonground black pepper
1/4cupcrumbled feta cheese - plus additional for serving
1tablespoonminced fresh parsley
1tablespoonfinely chopped fresh basil
Olive oil - for cooking the burgers
Whole wheat buns - for serving
For the Tomato Olive Topping:
1cupcherry tomatoes - quartered
1/4cuppitted Kalamata olives - diced
1tablespoonchopped fresh parsley
1tablespoonchopped fresh basil
1teaspoonred wine vinegar or lemon juice
Place the quinoa in a medium saucepan with 1 cup water and bring to a boil. Reduce the heat to a simmer, then cover the pan and let cook for 15 minutes. Remove the pan from the heat and let stand 5 minutes. Uncover, fluff the cooked quinoa with a fork, and set aside.
Meanwhile, place the sun-dried tomatoes in a small bowl and cover with very hot water. Let stand for at least 5 minutes to rehydrate, drain, and set aside.
In the bowl of a food processor, combine the quinoa, chickpeas, oats, garlic, salt, oregano, and pepper. Process until the mixture is nicely ground and blended. Add the egg, then pulse a few times until the egg is combined with the chickpea mixture (it will be a very thick, chunky paste). Transfer the mixture to a large mixing bowl, then gently fold in the drained sun-dried tomatoes, feta, parsley, and basil. Form the burgers into 6 patties. If not ready to cook immediately, place the patties in the refrigerator.
In a small mixing bowl, stir together the topping ingredients: cherry tomatoes, olives, parsley, basil, and vinegar. If desired, toast the buns in a toaster oven, a lightly oiled skillet, or in an oven preheated to 400 degrees F. Watch carefully so that they do not burn.
When ready to cook the quinoa burgers, heat a large skillet over medium. Drizzle the skillet generously with olive oil, then cook the veggie burger patties on each side, until both sides are browned and the patties are cooked through, about 8 minutes total. Be careful as the oil may splatter. Serve on toasted buns, topped with the tomato olive mixture and additional feta cheese as desired.
Cooked leftover chickpea burgers will keep well wrapped in the refrigerator for up to 3 days. Uncooked patties can be tightly wrapped in plastic and refrigerated for 2 days or frozen for 2 months. Let thaw in the refrigerator prior to cooking.
To reheat cooked burgers: start the burgers on low. Add a bit of water to the pan, then cover them so that they steam and heat through. Remove the lid, turn the heat to medium high, and cook on each side until lightly crisp and the water has cooked off.
Serving: 1burger with bun and topping, Calories: 366kcal, Carbohydrates: 58g, Protein: 17g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 37mg, Fiber: 9g, Sugar: 5g