I made veggies burgers (see Instagram feed for recipe) a few months ago that tasted almost identical to my favorite ones from a local health food restaurant. These Buffalo Quinoa Burgers have quickly become my second favorite. They are a great meatless and cheese-less (I’m still adjusting to my breakup with cheese . . . boooo) option and pack a good amount of protein-14 g per serving. The recipe makes 4 regular size burgers, but you can form them into smaller patties if desired. I served them on onion rolls with arugula and extra hot sauce. What is your favorite veggie burger recipe?
3/4 cup finely chopped onion
1/2 cup finely chopped peeled carrot
3 garlic cloves, minced
1/3 cup uncooked tricolor quinoa (you can use regular quinoa too)
1/2 cup panko breadcrumbs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups canned chickpeas, rinsed and drained
1 large egg
2 tablespoons hot sauce (plus more for serving)
Favorite hamburger bun
Cook quinoa according to package directions and let cool on a baking sheet when done. In the meantime, heat a medium skillet over medium-high heat. Add 1 teaspoon olive oil and swirl to coat. Add onion, carrot, and garlic and saute for 3 minutes. Let cool slightly. Add chickpeas and onion mixture to a food processor and pulse until the chickpeas are mashed and mixture is combined. In a large bowl, combine quinoa, chickpea mixture, panko breadcrumbs, egg, hot sauce, salt, and pepper. Shape quinoa mixture into 4 (or more) patties.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add patties to pan and cook 3 minutes on each side or until lightly browned. Serve on your favorite hamburger bun with arugula and extra hot sauce. Enjoy!
*Recipe adapted from Cooking Light