A hearty, delicious, extremely healthy Vegan chickpea quinoa burger The patty is loaded with chickpeas, quinoa, spinach and some yummy spices. It’s heavy enough to stand up to a summer grill but works just as well in a frying pan. Dress it up however you like — I serve these burger patties on my homemade vegan whole wheat burger buns with guacamole and salsa.
This hearty, delicious vegan chickpea quinoa burger with a Southwestern flair is perfect when the weather warms up and you want a hearty burger to sink your teeth into.
It’s not just a yummy burger, though — I made it to be heavy enough to throw on the grill outside and incredibly healthy, just like the other veggie burger recipes I’ve shared with you, including this black bean burger and this quinoa bean burger .
Everything about this burger is great for you—it’s loaded with heart-healthy fiber from the chickpeas, quinoa, and spinach. The rest of the ingredients come from your pantry.
Index
Why you’ll love this burger
- delicious. Cumin, chili powder, and oregano add a lot of yum and a delicious, smoky flavor to these chickpea quinoa burgers. It has great texture from chickpeas and quinoa.
- Easy and fast. You can put this burger together in minutes, especially if you use canned chickpeas.
- healthy. Each burger patty contains six grams of heart-healthy protein and five grams of dietary fiber, along with vitamin A and other nutrients.
- Soy-free, nut-free, gluten-free and vegetarian. This chickpea quinoa burger is a go-to for just about anyone.
Materials
- chickpeas. You can use chickpeas cooked from scratch or canned chickpeas. Drain them before use.
- Quinoa. It adds more texture, height and health to the burger patties.
- Spinach. You can use fresh or frozen spinach.
- Spices: Chilli powder, Cumin And Stay red pepper.
- Herbs: Garlic And Dried oregano
- Chickpea flour. This helps bind the patties.
How to Make Vegan Chickpea Quinoa Burger Patties
Add olive oil to a pan and fry the garlic and red pepper flakes for a few seconds until the garlic turns light blond.
Add spinach and salt to taste, mix and let it cook till it wilts. Continue cooking for a few more minutes until all visible moisture has evaporated.
Place the spinach in a bowl with the mashed chickpeas and cooked quinoa.
Add the spices – chili powder, cumin and oregano – to the chickpea flour. Mix until everything comes together. Add salt to taste.
Divide the mixture into eight portions and form each into a round patty. Heat a skillet or grill pan or grill. Brush some oil on it and wait until very hot before placing the patties carefully.
Grill the patties until char marks appear. For a cross-hatch pattern, rotate each patty at a 90-degree angle after a few minutes. Flip and cook on the other side before serving.
Helpful Tips
- While cooking quinoa, add some spices to it for great taste. I usually throw in some oregano, salt and black pepper.
- For the best texture for chickpeas, pulse them in a food processor 5-6 times. There should be some large pieces for texture but no whole chickpeas left.
- Make sure there is absolutely no moisture left in the spinach when adding the chickpeas to the burger mixture.
Serving advice
- Since these chickpea burger quinoa patties have a Southwestern flair, I served them with healthy guac and a simple tomato salsa on whole wheat burger buns.
- You can also serve them with more traditional toppings like vegan mayonnaise and cole slaw (try this yummy beet carrot slaw for a change!).
- Make a double batch of sauteed spinach and save half to top the burger buns!
- Hummus is a great topping for a healthy burger. Try this black bean hummus or this eggplant hummus.
Storage instructions
- Keep in fridge: Refrigerate cooked patties for up to three days.
- Freezing: Flash-freeze burger patties before stacking in freezer-safe bags or containers. Freeze for up to three months.
- Reheating: Reheat frozen patties on the grill or in a griddle.
More yummy veggie burger recipes
If you like this vegan chickpea quinoa burger, be sure to check out more veggie burger recipes at Holy Cow Vegan!
Chickpea Quinoa Burgers
A hearty, delicious, super healthy vegan chickpea quinoa burger patty with chickpeas, quinoa, spinach and some yummy spices. It’s heavy enough to stand up to a summer grill but works just as well in a frying pan.
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Recipe review
Serving: 8 Burger patties
Calories: 115kcal
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instructions
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Add olive oil to a pan and fry the garlic and red pepper flakes for a few seconds until the garlic turns light blond.
-
Add spinach and salt to taste, mix and let it cook till it wilts. Continue cooking for a few more minutes until all visible moisture has evaporated.
-
Place the spinach in a bowl with the mashed chickpeas and cooked quinoa.
-
Add the spices – chili powder, cumin and oregano – to the chickpea flour. Mix until everything comes together. Add salt to taste.
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Divide the mixture into eight portions and form each into a round patty. Heat a skillet or grill pan or grill. Brush some oil on it and wait until very hot before placing the patties carefully.
-
Grill the patties until char marks appear. For a cross-hatch pattern, rotate each patty at a 90-degree angle after a few minutes. Flip and cook on the other side before serving.
Recipe notes
- While cooking quinoa, add some spices to it for great taste. I usually throw in some oregano, salt and black pepper.
- For the best texture for chickpeas, pulse them in a food processor 5-6 times. There should be some large pieces for texture but no whole chickpeas left.
- Make sure there is absolutely no moisture left in the spinach when adding the chickpeas to the burger mixture.
Storage instructions
- Keep in fridge: Refrigerate cooked patties for up to three days.
- Freezing: Flash-freeze burger patties before stacking in freezer-safe bags or containers. Freeze for up to three months.
- Reheating: Reheat frozen patties on the grill or in a griddle.
nutrition
Worship: 1Burger patty | Calories: 115kcal | Sugars: 19g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fats: 1g | Monounsaturated fats: 1g | Potassium: 323mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2297IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg
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