Chickpea Quinoa Veggie Burger with Lemon Tahini
A herby chickpea-quinoa patty topped with creamy avocado, baby spinach, and lemon-tahini drizzle.
- Prep
- 20min
- Cook
- 10min
- Total
- 30min
- Serves
- 2
- Calories
- 660per serving, est.
By Time for Burgers, updated
Mashed chickpeas give this patty its body, and cooked quinoa keeps it from turning pasty. Grated carrot adds sweetness and moisture, while the egg and panko bind the mix so it survives the flip. Mash the chickpeas thoroughly; whole ones leave weak spots where the patty crumbles.
The lemon-tahini drizzle will look broken at first, because tahini seizes into a stiff paste when lemon juice hits it. Keep whisking and add the water a little at a time until it pours. With avocado and spinach on top, the burger is dairy-free without any substitutions.
Chickpea Quinoa Veggie Burger with Lemon Tahini
Prep 20 min, cook 10 min, total 30 min. About 660 calories per serving.
timeforburgers.com/recipes/garden-goddess-chickpea-veggie-burger
Serves 2.
Ingredients
Instructions
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In a large bowl, combine 1 cup mashed chickpeas, ½ cup cooked quinoa, ¼ cup grated carrot, 2 tbsp minced red onion, egg, 2 tbsp panko breadcrumbs, 1 tbsp chopped parsley, 1 tsp cumin, and salt. Mix well and form into 2 equal patties.
Heat 1 tbsp olive oil in a non-stick skillet over medium heat and pan-sear patties for 4-5 minutes per side, until golden brown and crispy and an instant-read thermometer in the center reads 160°F (71°C), since the mix contains raw egg.
While patties cook, make the tahini drizzle: whisk 2 tbsp tahini, 1 tbsp lemon juice, and 1 tbsp water in a small bowl until smooth and pourable.
Toast whole-wheat buns until lightly golden.
Assemble burgers: place 1½ oz baby spinach on bottom buns, add chickpea-quinoa patties, top with avocado slices, drizzle generously with lemon-tahini sauce, and crown with top buns.
Tips
- Pat the chickpeas dry before mashing and squeeze the grated carrot in your fist. Extra water is the main reason chickpea patties fall apart.
- Use cold, day-old quinoa if you have it. Freshly cooked quinoa is steamy and makes the mix sticky.
- Wait for a deep golden crust before flipping, about 4 minutes, and slide a thin spatula fully underneath so the patty comes up in one piece.
- Add a pinch of salt to the tahini sauce. Without it, the drizzle tastes flat next to the avocado.
Substitutions
- Vegan: replace the egg with a flax egg (15 ml ground flaxseed and 45 ml water, rested 5 minutes) and chill the patties 15 minutes, since they'll be more fragile.
- Gluten-free: swap the panko for gluten-free breadcrumbs and use a gluten-free bun; chickpeas and quinoa are naturally gluten-free.
- White beans instead of chickpeas: softer and creamier, so add a little extra panko to firm the mix.
- Arugula instead of spinach adds a peppery bite against the lemon and tahini.
Make ahead & storage
Shape the patties up to a day ahead and keep them covered in the fridge. Cooked patties keep 3 to 4 days; reheat in a skillet to 165°F (74°C). The tahini sauce keeps up to 5 days but thickens, so loosen it with water. Slice the avocado just before serving.
