QUINOA AND CHICKPEA BURGERS WITH BURGER SAUCE
SERVES 4 BURGERS
FOR THE PATTIES
1/2 cup (100g / 4oz) quinoa
1/4 cup (60ml) water
1 tbsp. chia seeds
1 red onion
4 tbsp. olive oil
4 cremini mushrooms
1/2 tsp. salt
1 1/2 cups (250g / 9oz) cooked chickpeas
1 tbsp. soy sauce
1 tbsp. apple cider vinegar
1 tbsp. maple syrup
1/2 cup (40g / 1oz) rolled oats
2 garlic cloves, minced
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
FOR THE BURGER SAUCE
1 shallot
13 tbsp. finely chopped bread and butter pickles
11/4 cup (55g / 2oz) vegan yogurt
12 tbsp. ketchup
12 tsp. agave nectar
11 pinch salt
EXTRAS
4 sweet potato buns
4 handfuls salad greens
3/4 cup (60g / 2oz) finely chopped red cabbage
NUTRITIONAL VALUES
Calories: 571kcal
Fat: 20.6g (2.8g S.Fat)
Carbs: 79.4g
Protein: 20.6g
Sugar: 14.1g
Sodium: 888mg
METHOD
Prepare the quinoa according to the package directions. Then set aside to cool.
Grind the chia seeds, then combine them with 1/4 cup (60 mL) of water and set aside.
Cut the onion into thin slices. In a hot frying pan, heat 1 tablespoon olive oil and fry the onion for 7 minutes over medium heat. Dice the mushrooms and gently fold them into the onion mixture. Cook for another 5 minutes on low heat after seasoning with 1/4 teaspoon salt.
In a food processor, coarsely chop the chickpeas with the soy sauce, vinegar, and maple syrup.
In a blender, finely grind the oats and transfer to a large mixing bowl. Knead in the garlic, quinoa, chia seed mixture, fried onions, chickpea paste, and spices by hand. 1/4 teaspoon salt is a good starting point for seasoning. Rest for 10 minutes before kneading again and forming the mixture into four patties.
To make the sauce, finely chop the shallot and combine it with the remaining ingredients.
Brush the patties with the remaining 3 tablespoons olive oil and cook for 4 to 5 minutes on each side over direct heat. Open the burger buns and warm them for 1 minute on their cut side over direct heat. Cover the bottom half of the plate with salad greens, one patty, and some cabbage. Cover with the other half of the bun and top with sauce.
Grind the chia seeds, then combine them with 1/4 cup (60 mL) of water and set aside.
Cut the onion into thin slices. In a hot frying pan, heat 1 tablespoon olive oil and fry the onion for 7 minutes over medium heat. Dice the mushrooms and gently fold them into the onion mixture. Cook for another 5 minutes on low heat after seasoning with 1/4 teaspoon salt.
In a food processor, coarsely chop the chickpeas with the soy sauce, vinegar, and maple syrup.
In a blender, finely grind the oats and transfer to a large mixing bowl. Knead in the garlic, quinoa, chia seed mixture, fried onions, chickpea paste, and spices by hand. 1/4 teaspoon salt is a good starting point for seasoning. Rest for 10 minutes before kneading again and forming the mixture into four patties.
To make the sauce, finely chop the shallot and combine it with the remaining ingredients.
Brush the patties with the remaining 3 tablespoons olive oil and cook for 4 to 5 minutes on each side over direct heat. Open the burger buns and warm them for 1 minute on their cut side over direct heat. Cover the bottom half of the plate with salad greens, one patty, and some cabbage. Cover with the other half of the bun and top with sauce.
