QBC Burgers (Quinoa, Broccoli and Chickpeas)

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I love veggie burgers. I’ve made a bunch of them – Chickpea Burgers, Buffalo Lentil Burgers, Kidney Bean-Walnut Burgers, Black-Eyed Pea Burgers, Moussaka Burgers, Eggplant CrunchBurgers, Roasted Beet Burgers, Hoisin Black Bean Burgers and Trudy’s “Beefy” Burgers.

trudys-burgers-300x300      5604_10151515614979023_964622041_n   13    5908_10151520684899023_2135503502_n   1017087_10151519132674023_1179104373_n   1006190_10151516420054023_1100692232_n                             971978_10151519132574023_569912432_n   946681_10151515587284023_546331470_n   Hoisin Burger (3)

I’ve written articles about them here and on One Green Planet – How to Make Flavorful Veggie Burgers, Tricks for Making Veggie Burgers that Won’t Fall Apart and there are a couple more coming up soon!

Burgers are just so much fun. You can make them out of almost anything – see my article “10 Vegetables You Can Make Burgers With” – they are great for casual dinners, parties and pretty much any occasion you can think of.

Now I’m adding a new veggie burger to my collection – The QBC Burger. It’s basically the same as my Chickpea Burger but I’ve upped the nutritional value by adding broccoli and quinoa. Those 3 ingredients – chickpeas, broccoli and quinoa – make this burger a nutritional powerhouse filled with protein, fiber and calcium.

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It’s also delicious which is important because if it doesn’t taste good, you won’t eat it and those vitamins and minerals won’t get inside you.

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I pan-fry my burgers but if you choose to, you can also bake them in a 400 degree oven for 20-25 minutes or until they are browned and crisp. You can also pre-cook them by baking them for 15 minutes and then finish them off in the pan.

Top these burgers with Tzatziki sauce or a Lemon-Tahini Sauce and some more veggies.

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My QBC Burgers are delicious, healthy and easy to make. That’s as good a trifecta as quinoa, broccoli and chickpeas. Enjoy!

QBC Burgers

GF, SF
Makes 4-6 burgers

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2 Tbs. flaxseed + 6 Tbs. water

2 tsp. + 1 Tbs. canola oil, divided

2 celery stalks, finely chopped

2 carrots, finely chopped or grated

1/2 small onion, finely chopped or grated

1 bunch broccoli florets, finely chopped

3 cloves garlic, minced or grated

2-15 oz. cans chickpeas, drained and rinsed

½ cup cooked quinoa

Kosher salt and pepper to taste

Fresh parsley, chopped

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. paprika

2 tsp. celery seed

2 tsp. dried dill

A pinch of cayenne (optional)

½ cup chickpea flour

 

In a mug or small bowl, combine the flaxseed with the water. Stir and let sit about 10 minutes until it thickens into a flax gel. Heat a sauté pan or skillet with 2 tsp. oil. Add the onion, carrots, celery, broccoli and garlic. Sauté for about 5 minutes until the veggies are tender. Let cool.

In a food processor, put 4 cups (or 2 cans) of chickpeas and process until they are smooth with no whole chickpeas left. Add the cooled veggie sauté to the chickpeas. Add the quinoa, flaxseed gel and the spices and mix well.

Transfer the chickpea mix to a bowl. Add the flour, a few Tbs. at a time, and mix with a spatula or your hand, until you have a consistency that feels like it will hold up.  When it’s thoroughly mixed, place the entire blob of chickpea mix into the refrigerator, covered, and chill for at least 30 minutes.

When you are ready to cook, remove the mixture from the fridge and make the patties. Divide the mixture into 4 patties (or 6 smaller ones). Using a 3 ½” cookie cutter ensures a perfectly formed, dense, thick burger patty. Let the patties sit for a couple of minutes.

Heat 1 Tbs. of oil in a large skillet over medium-high heat (I just wipe out the one I used to cook the veggies). Cook the patties until browned, about 6 minutes per side. You may want to flip them carefully several times to ensure that the inside cooks while the outside doesn’t burn. Serve on a bun or in a pita with Tzatziki sauce or atop a bed of greens.

QBC Burgers (15)

The “V” Word: Say it. Eat it. Live it. 

QBC Burgers (Quinoa, Broccoli and Chickpeas)
Author: 
Recipe type: Burgers
Cuisine: Mediterranean
Serves: 4-6 burgers
 
Ingredients
  • 2 Tbs. flaxseed + 6 Tbs. water
  • 2 tsp. + 1 Tbs. canola oil, divided
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped or grated
  • ½ small onion, finely chopped or grated
  • 1 bunch broccoli florets, finely chopped
  • 3 cloves garlic, minced or grated
  • 2-15 oz. cans chickpeas, drained and rinsed
  • ½ cup cooked quinoa
  • Kosher salt and pepper to taste
  • Fresh parsley, chopped
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 2 tsp. paprika
  • 2 tsp. celery seed
  • 2 tsp. dried dill
  • A pinch of cayenne (optional)
  • ½ cup chickpea flour
Instructions
  1. In a mug or small bowl, combine the flaxseed with the water. Stir and let sit about 10 minutes until it thickens into a flax gel. Heat a sauté pan or skillet with 2 tsp. oil. Add the onion, carrots, celery, broccoli and garlic. Sauté for about 5 minutes until the veggies are tender. Let cool.
  2. In a food processor, put 4 cups (or 2 cans) of chickpeas and process until they are smooth with no whole chickpeas left. Add the cooled veggie sauté to the chickpeas. Add the quinoa, flaxseed gel and the spices and mix well.
  3. Transfer the chickpea mix to a bowl. Add the flour, a few Tbs. at a time, and mix with a spatula or your hand, until you have a consistency that feels like it will hold up. When it’s thoroughly mixed, place the entire blob of chickpea mix into the refrigerator, covered, and chill for at least 30 minutes.
  4. When you are ready to cook, remove the mixture from the fridge and make the patties. Divide the mixture into 4 patties. Using a 3 ½” cookie cutter ensures a perfectly formed, dense, thick burger patty. Let the patties sit for a couple of minutes.
  5. Heat 1 Tbs. of oil in a large skillet over medium-high heat (I just wipe out the one I used to cook the veggies). Cook the patties until browned, about 6 minutes per side. You may want to flip them carefully several times to ensure that the inside cooks while the outside doesn’t burn. Serve on a bun or in a pita with Tzatziki sauce or atop a bed of greens.

 

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5 Responses to QBC Burgers (Quinoa, Broccoli and Chickpeas)

  1. Caro January 29, 2015 at 1:39 pm #

    Amazing recipe!
    Had this old broccoli in my fridge and didn’t know what to do with it (didn’t feel like steaming or boiling it) and your recipe came just in time!
    Ate with with toasted brown bread, some baby spinach and cherry tomatoes, and oven baked potatoes on the side. Yum!

    • Rhea January 29, 2015 at 1:47 pm #

      Yay, I’m so glad you liked them. Sounds delicious! xoxo

  2. Maureen Cram January 29, 2015 at 3:17 am #

    Is the quinoa very noticeable? My dear husband eats vegan at home but has a ‘thing’ about quinoa! If I could sneak some into his diet I would be happy :).

    • Rhea January 29, 2015 at 1:47 pm #

      Hi Maureen, I don’t think you really taste the quinoa that much. If you don’t tell, he probably wouldn’t notice. You could use rice or another grain instead. Check out my article on One Green Planet today about how to use quinoa in recipes. http://www.onegreenplanet.org/vegan-food/how-to-turn-quinoa-into-a-delicious-satisfying-meal/

      • Maureen Cram January 30, 2015 at 3:26 am #

        Love the link! Going to bookmark a LOT of those recipes :). I am sure I will be able to sneak more quinoa into his/our diets thanks to these amazing recipes.


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