Summer Might Be Coming To A Close But Burgers Are Always In Season. This Vegan Burger Recipe Features Protein-Rich Quinoa, High-Fiber Chickpeas And Healthy Fats From Kalamata Olives.

Summer might be coming to a close but burgers are always in season. This vegan burger recipe features protein-rich quinoa, high-fiber chickpeas and healthy fats from Kalamata olives.
Summer might be coming to a close but burgers are always in season. This vegan burger recipe features protein-rich quinoa, high-fiber chickpeas and healthy fats from Kalamata olives.

Quinoa Olive Burgers

Serves 6

Ingredients:

  • 1 tablespoon olive oil plus more for brushing

  • 1/4 cup finely chopped onion

  • 1/4 cup finely chopped celery

  • 1/4 cup finely chopped carrot

  • 1/2 cup finely chopped pitted Kalamata olives

  • 1 teaspoon ground coriander

  • 1/2 teaspoon paprika

  • Salt and freshly ground black pepper to taste

  • 1-3/4 cups cooked ivory or red quinoa

  • 1 cup canned or cooked chickpeas

  • 1/4 cup all-purpose flour

  • 1 teaspoon tamari

  • 2 tablespoons tahini


Directions:

  1. Heat oil in a small skillet over medium heat.

  2. Add onion, celery, carrot, and olives, and cook, stirring often, for 2 to 3 minutes.

  3. Season with coriander, paprika, salt and pepper.

  4. Transfer veggie mixture to a food processor. Add quinoa, setting 1/2 cup aside. Add chickpeas, setting 1/2 cup aside.

  5. Pulse until ingredients come together but do not puree.

  6. In a large bowl, mash the reserved quinoa and chickpeas with flour, tamari, and tahini.

  7. Add quinoa mixture from food processor to bowl and mix together, adding a bit more tahini or water, if mixture seems too dry to form patties.

  8. Shape mixture into 6 patties. Place them on a baking sheet and refrigerate for 1 hour.

  9. When ready to cook, preheat oven to 400 degrees F.

  10. Brush both sides of patties with olive oil. Bake for 10 to 12 minutes, flipping after 5 minutes, until patties are lightly browned.

  11. Serve hot on your favorite bun and toppings.


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