Chickpea Quinoa Burgers Recipe

I turned six cups of leftover quinoa into quick quinoa and chickpea recipes that yielded the easiest 20-minute veggie burgers I’ve been making on repeat.

I never meant to make burgers out of pantry odds and ends but leftover cooked quinoa and a can of chickpeas forced my hand. If you want a delicious dinner in less than 20 minutes this is the one I reach for again and again.

They can be a little rustic and sometimes fall apart but they taste way better than they look and are crazy satisfying. I tag this under Quinoa Chickpea Recipes because it keeps popping up in my meal prep, and somehow it always disappears first at the table.

Ingredients

• Chickpeas bring creamy texture and big protein, plus lots of fiber.
• Quinoa adds fluffy chew and complete protein, good carbs for energy.
• Flaxseed makes the binder when mixed with water, adds omega three fats.
• Oats soak up moisture and hold patties together, boosting fiber.
• Onion plus garlic give savory depth, sharp bite and aromatics.
• Parsley freshens the mix with herb brightness and some vitamin K.
• Cumin and smoked paprika add warmth, earthiness and subtle smoky notes.
• Nutritional yeast brings cheesy umami, extra B vitamins and savory richness.
• Olive oil helps crisp the outside, lemon juice brightens with acidity.

Ingredient Quantities

• 1 can 15 ounce chickpeas
• 1 1/2 cups cooked quinoa (leftover works great)
• 1/2 cup rolled oats or 1/2 cup breadcrumbs
• 2 tablespoons flaxseed meal
• 6 tablespoons water
• 1 small yellow onion
• 2 cloves garlic
• 1/4 cup fresh parsley chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1/4 cup nutritional yeast optional

How to Make this

1. Mix the flaxseed meal and water in a small bowl, stir and let sit about 5 minutes until thickened into a flax egg.

2. Drain and rinse the chickpeas, then mash them in a large bowl with a fork or pulse a few times in a food processor so you still have some texture.

3. Chop the onion and mince the garlic. Heat 1 tablespoon olive oil in a skillet over medium, sauté the onion and garlic until soft and translucent, about 3 to 4 minutes. Let cool a minute.

4. Add the cooked quinoa, oats or breadcrumbs, flax egg, cooked onion and garlic, chopped parsley, cumin, smoked paprika, baking powder, salt, pepper, lemon juice and nutritional yeast if using to the bowl with the chickpeas. Mix until combined but not paste-smooth. If you use a food processor pulse short so it stays a bit chunky.

5. Check the mixture: if it seems too wet add a tablespoon or two more oats or breadcrumbs, if too dry add a splash of water or a little more lemon juice. You want it firm enough to form patties.

6. Shape the mixture into 4 burger sized patties (or 5 to 6 smaller ones). Press them together so they hold but don’t overwork the mix.

7. If you have time, chill the patties in the fridge 5 to 10 minutes to help them set. It’s not required but it helps.

8. Heat the remaining 1 tablespoon olive oil in the skillet over medium. Cook the patties 4 to 5 minutes per side until golden and crusty, flipping carefully. If the centers seem thick, cover for the last minute to finish through.

9. Serve on buns or over a salad with your favorite toppings. Leftovers keep in the fridge 3 to 4 days or freeze for up to a month.

Equipment Needed

1. Can opener or pull-tab can
2. Small mixing bowl
3. Large mixing bowl
4. Fork and/or food processor (for pulsing)
5. Cutting board and chef knife
6. Skillet or frying pan (10 to 12 inch)
7. Spatula or turner
8. Measuring cups and spoons

Ingredients
– 1 can (15 oz) chickpeas
– 1 1/2 cups cooked quinoa
– 1/2 cup rolled oats or 1/2 cup breadcrumbs
– 2 tbsp flaxseed meal
– 6 tbsp water
– 1 small yellow onion
– 2 cloves garlic
– 1/4 cup fresh parsley, chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp lemon juice
– 2 tbsp olive oil
– 1/4 cup nutritional yeast (optional)

What to do (easy, real-kitchen style)
1. Make the flax “egg”: mix the flaxseed meal with the water in a small bowl, stir and let sit about 5 minutes till it’s thickened. It wont be perfect like a real egg but it helps hold things together.
2. Drain and rinse the chickpeas, then dump them in a big bowl and mash with a fork. You can pulse them a few times in a food processor if you want, but dont overdo it — leave some texture.
3. Chop the onion and mince the garlic. Heat 1 tbsp olive oil in your skillet over medium, sauté the onion and garlic till soft and translucent, about 3 to 4 minutes. Let it cool a minute so it doesn’t cook the chickpeas when you mix.
4. Add cooked quinoa, oats or breadcrumbs, the flax egg, cooled onion and garlic, parsley, cumin, smoked paprika, baking powder, salt, pepper, lemon juice and nutritional yeast if using to the chickpeas. Mix until combined but not paste-smooth. If you use a food processor pulse short bursts so it stays a bit chunky.
5. Check the mix. If its too wet add a tablespoon or two more oats or breadcrumbs, if too dry add a splash of water or a little more lemon juice. You want it firm enough to form patties.
6. Shape into 4 big burger patties or 5 to 6 smaller ones. Press them so they hold, but dont overwork the mix or they’ll get dense. If you have time pop them in the fridge for 5 to 10 minutes to help them set, this helps a lot.
7. Heat the other 1 tbsp olive oil in the skillet over medium. Cook the patties 4 to 5 minutes per side till golden and crusty, flip carefully. If the centers seem thick cover for the last minute so they finish through. For extra crisp, press them gently with the spatula while searing.
8. Serve on buns or over a salad with your favorite toppings. Leftovers keep in the fridge 3 to 4 days or freeze up to a month.

Quick tips and hacks
– Dry the chickpeas well on paper towels before mashing to get a better crust.
– Toast the oats for a minute in the skillet first if you want nuttier flavor.
– Pulse in a food processor for speed but dont make a paste, you want texture.
– If patties fall apart, add another tablespoon of oats or chill them longer.
– Use leftover quinoa, its great for texture and saves time.

Enjoy, these are great and forgiving so dont stress if they look a little homemade.

FAQ

Chickpea Quinoa Burgers
Recipe Substitutions and Variations

• Chickpeas: black beans, cannellini (white) beans, or cooked green lentils. Mash them like the chickpeas, and add a splash more binder if the mix seems wet.
• Quinoa: cooked brown rice, bulgur, or cooked barley. Use the same volume, but press the grains a bit so the patties hold together if theyre fluffy.
• Flaxseed meal + water: ground chia seeds (same ratio 2 tbsp chia + 6 tbsp water), aquafaba (6 tbsp), or 2 regular eggs if youre not keeping it vegan. Aquafaba and eggs give a stickier bind, chia acts almost identical to flax.
• Rolled oats or breadcrumbs: ground oats, almond flour, or crushed gluten free crackers. Almond flour absorbs differently so youll want to add a little water or another tablespoon of binder if it gets too dry.

Pro Tips

– Don’t overwork the mix, or your burgers turn gluey. Pulse a few times or mash with a fork and stop when you still see little chickpea bits, it helps the patties hold and gives better mouthfeel.

– Test one patty first for seasoning and moisture. Cook a small sample, taste it, then tweak salt, lemon or spices and adjust with a spoon of oats or a splash of water before shaping the rest.

– For a really good crust use a hot skillet and enough oil so the surface sizzles when the patty hits it, flip only once and press gently so it browns evenly. If centers are thick cover the pan briefly at the end to finish them without burning the outside.

– Make extras and freeze between sheets of parchment so they dont stick, then reheat straight from frozen in a skillet to keep them crisp. Leftovers also get way better after a day in the fridge cause the flavors meld.