QBC Burgers (Quinoa, Broccoli and Chickpeas)
Recipe type: Burgers
Cuisine: Mediterranean
Serves: 4-6 burgers
  • 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
  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.
Recipe by The "V" Word at http://thevword.net/2015/01/qbc-burgers-quinoa-broccoli-and-chickpeas.html