Veggie burgers with quinoa and chickpeas
These nutritious veggie burgers with quinoa and chickpeas are lightly spiced and creamy thanks to roasted bell peppers, onions, and garlic, making them perfect for a summer lunch or a cozy barbecue.
Ingredients · Servings 6
- 300 g chickpeas (canned)
- 1 red bell pepper
- 1 clove of garlic
- 1 ui
- 200 gr cooked quinoa
- 1 beaten egg
- 1 tbsp olive oil
- salty
- 6 hamburger buns
- 2 avocados
- lettuce leaves
Method · 30 min
- Drain the chickpeas, wash them, and dry them. Cut the bell pepper into quarters and remove the seeds. Peel the garlic clove and the onion. Finely chop the chickpeas, bell pepper, garlic, and onion in a food processor fitted with the coarse grinding disc. Place the mixture in the mixing bowl of the KitchenAid mixer/food processor fitted with the flat beater. Add the quinoa, the beaten egg, and the salt, and mix everything for 2 minutes on speed 2.
- Heat a frying pan with some olive oil. Place 1/6 of the mixture on the bottom of a small bowl to form a burger and place it in the frying pan. Repeat this process 5 times to make the rest of the veggie burgers. Cook them for 5 minutes, turn them over, and cook them for another 5 minutes on the other side.
- Cut the buns in half. Peel the avocados and slice them. Place the veggie burgers on the buns and top with the lettuce leaves and avocado slices. Cover the buns and serve warm.
- Tip: Add cumin and a chili pepper to the veggie burger for a spicier version. You can also add aromatic herbs such as coriander, parsley, etc. Vary the garnish: tomato slices, sprouted seeds, slices of raw vegetables, etc.
