They always say it’s helpful to have a few standby recipes in your repertoire. They’re those crowd-pleasing recipes that consistently turn out well, are easy to throw together, and don’t require a long list of ingredients. I think a solid veggie burger is probably on every vegetarian’s wish list of foolproof standby recipes; it has certainly been on mine for a long time. The trouble was that I had never been that pleased with my attempts to break into the world of homemade veggie burgers. Most of the recipes I tried turned out to be gooey, sticky messes that I couldn’t get from my hands to the pan; others turned out to be incredibly dry and crumbly. But I finally found a winning formula, and I won’t be straying from it any time soon. These curried chickpea quinoa veggie burgers have quickly found a place on my beloved standby recipe list.
These might be the un-fussiest veggie burgers out there. You whiz together some canned chickpeas, cooked quinoa, spices, cilantro, and a bit of flour and oil in a food processor, form them into patties, and fry them up for a few minutes. That’s it. They aren’t overly sticky during the patty-making process, yet they hold together really well when being fried. And have I mentioned how tasty they are? The curry powder, cayenne and fresh cilantro give them a great depth of flavor, while the quinoa adds some nice texture. I love pairing the burgers with mango chutney (I use the Patak’s brand), crisp butter lettuce, and cucumbers for some refreshing crunch. I’ve had them three times in the past week and, to be honest, I still can’t wait to have them again.
I love making a big batch of these and then freezing the remaining patties for a later time. There’s something so comforting about knowing you have a great meal on hand for those days when you’re really not in the mood to cook. I’ve just started training for a half marathon (I figure if I put it in writing, I’ll actually do it ;), so these burgers will be a lifesaver after I’ve just done a long run after work.
Lastly, I should note that these are incredibly versatile burgers. I’ve paired them with Indian flavors here, but there are so many other delicious options that would work well. In fact, next week I’ll be sharing a Greek version.
What favorite standby recipes are in your repertoire? I’d love to hear!
- For the patties:
- 1 15 oz. can cooked chickpeas, drained and rinsed
- ⅓ cup uncooked quinoa
- 1 teaspoon curry powder
- Pinch of cayenne (optional)
- ½ teaspoon salt
- 2 tablespoons flour
- 2 teaspoons peanut oil (or vegetable oil)
- Handful fresh cilantro
- Tablespoon vegetable oil
- For the burgers:
- Burger buns
- Mango chutney
- Butter lettuce
- Cucumber slices
- Cook the quinoa according to package directions; once cooked, let cool slightly.
- Add all of the burger ingredients into a food processor. Pulse until everything is combined.
- Dust a small amount of flour onto your clean hands and form the ingredients into patties (depending on how large you make them, you'll likely have between 4-5 patties total).
- Add the tablespoon of oil to a non-stick pan over medium heat.
- Fry the burgers for about 5 minutes per side, checking them occasionally to ensure they don't burn. The burgers should be crisp and golden on each side.
- Assemble the burgers on toasted buns with the mango chutney, lettuce and sliced cucumbers.