The Simplest “Veggie” Burger Ever
Not going to lie, I really LOVE this recipe. It’s basically just 4 ingredients, plus spices to season them and oil to cook them in! There’s minimal prep, and everything can be done in just one pot, one pan, and one bowl. They’re perfectly crisp on the outside so they even hold up really well for a “veggie” style burger.
What Can I Do With Them?
What can’t you do with these is a better question, but here are some of my favorites:
- Top them with tatziki sauce (or plain greek yogurt), red onion, and cucumber.
- Serve them on their own with spicy mayo (mayo + hot sauce) and a side of sautéed veggies (shown in the first picture).
- Top them like a burger with lettuce and tomato and serve with your favorite salad or grilled veggies.
- Make them mini and serve them as a bite-sized appetizer with tatziki sauce for dipping!
Quinoa-Chickpea Patties
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Ingredients
- 1-15 ounce can chickpeas/garbanzo beans, drained
- 1 cup cooked quinoa (or buckwheat or amaranth)
- 2 eggs
- 1/4 cup white onion, diced
- 1 tbsp. each garlic powder, paprika, turmeric, sea salt, and black pepper
- 1/4 cup freshly chopped parsley, stems removed
Instructions
- Combine all of the ingredients except for the herbs.
- In a large-sized pan, heat some coconut or avocado oil over medium-high heat. You want enough oil to cover the bottom of the pan, but not enough to deeply fry the patties.
- Take a heaping scoop of the quinoa mixture, and place it on the hot pan (I was able to do 4 at a time in my pan). Adjust your heat so the patties are frying, but not burning. Shape the patties down with the spoon to create a flat even circle (it’s going to be about 1/2 inch thick). Once the bottom has browned nicely (about 2 minutes), flip them over to cook the other side. Repeat with all of the batter, then serve hot and enjoy!
Notes
Top them with spicy mayo by mixing avocado oil mayo and hot sauce together, yummy!
