Quinoa Burgers
Easy, healthy, and protein-packed Quinoa Burgers recipe! Made with chickpea, feta, sun-dried tomatoes, and herbs. Flavorful and delicious!
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 6 burgers
Ingredients
For the Burgers:
- ½ cup uncooked quinoa
- ⅓ cup chopped sun-dried tomatoes not olive oil packed
- 1 (15-ounce) can reduced-sodium chickpeas rinsed and drained
- 1 cup old-fashioned rolled oats
- 2 cloves garlic roughly chopped
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 large egg
- ¼ cup crumbled feta cheese plus additional for serving
- 1 tablespoon minced fresh parsley
- 1 tablespoon finely chopped fresh basil
- extra-virgin olive oil for cooking the burgers
- Whole wheat buns for serving
For the Tomato Olive Topping:
- 1 cup cherry tomatoes quartered
- ¼ cup pitted Kalamata olives diced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon red wine vinegar or lemon juice
Instructions
- 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.
Notes
- TO STORE: Refrigerate leftover chickpea burgers in an airtight storage container for up to 3 days.
- TO REHEAT: For the best results, rewarm leftovers in a skillet on the stovetop over low heat. 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.
- TO FREEZE: Place burgers on a baking sheet lined with parchment paper. Freeze until solid. Transfer the frozen burgers to an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: 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.
Nutrition
Serving: 1burger with bun and toppingCalories: 224kcalCarbohydrates: 33gProtein: 10gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 33mgPotassium: 528mgFiber: 7gSugar: 3gVitamin A: 426IUVitamin C: 10mgCalcium: 94mgIron: 3mg
