Mediterranean Quinoa Burgers Recipe


1/2 cup uncooked quinoa, millet, farro or similar grain
1/4 cup chopped sundried tomatoes (not olive oil packed)
2 cloves minced garlic
1 (15-ounce) can chickpeas, rinsed and drained
1 cup old fashioned rolled oats
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 large egg
1/4 cup crumbled feta cheese, plus additional for serving
1 tablespoon minced fresh parsley
1 tablespoon finely chopped fresh basil
Olive oil, for cooking the burgers
Whole wheat buns, for serving

1 cup cherry tomatoes, quartered
1/4 cup pitted Kalamata olives, diced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon red wine vinegar or lemon juice

  1. Place the quinoa in a medium saucepan with 1 cup water and bring to a boil. Reduce the heat to a simmer, then cover the pan and let cook for 15 minutes. Remove the pan from the heat and let stand 5 minutes. Uncover, fluff the cooked quinoa with a fork, and set aside.
  2. Meanwhile, place the sundried tomatoes in a small bowl and cover with very hot water. Let stand for at least 5 minutes to rehydrate, drain, and set aside.
  3. In the bowl of a food processor, combine the quinoa, chickpeas, oats, garlic, salt, oregano, and pepper. Process until the mixture is nicely ground and blended. Add the egg, then pulse a few times until the egg is combined with the chickpea mixture (it should look like thick, chunky hummus). Transfer the mixture to a large mixing bowl, then gently fold in the drained sundried tomatoes, feta, parsley, and basil. Form the burgers into 6 patties. If not ready to cook immediately, place the patties in the refrigerator.
  4. In a small mixing bowl, stir together the topping ingredients: cherry tomatoes, olives, parsley, basil, and vinegar. If desired, toast the buns in a toaster oven, a lightly oiled skillet, or in an oven preheated to 400 degrees F. Watch carefully so that they do not burn.
  5. When ready to cook the quinoa burgers, heat a large skillet over medium. Drizzle generously with olive oil, then cook the veggie burger patties on each side, until both sides are browned and the patties are cooked through, about 8 minutes total. Be careful as the oil may splatter. Serve on toasted buns, topped with the tomato olive mixture and additional feta cheese as desired.

Cooked leftover chickpea burgers will keep well wrapped in the refrigerator for up to three days. Uncooked patties can be tightly wrapped in plastic and refrigerated for two days or frozen for two months. Let thaw in the refrigerator prior to cooking.

Original recipe and more pictures visit: Mediterranean Quinoa Burgers @

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