CHICKPEA-MUSHROOM BURGERS
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Provided by Chris Morocco
Categories Chickpea Mushroom Quinoa Olive Oil Garlic Paprika Cheese Mayonnaise Mustard Lettuce Pickles Vegan #cook90 Wheat/Gluten-Free Vegetarian Dinner Winter Bake Freeze/Chill Sunday Stash miso
Yield Makes 8
Number Of Ingredients 12
Steps:
- Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
- Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
- Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
- Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
- Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
- Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.
SPICED QUINOA AND CHICKPEA BITES
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Provided by Anna Stockwell
Categories Chickpea Garlic Cumin Cinnamon Egg Butter Quinoa Dairy Free Wheat/Gluten-Free Vegetarian Dinner Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook chickpeas, olive oil, garlic, salt, cumin, cayenne (if using), and cinnamon in a medium skillet over medium-high heat, stirring occasionally, until garlic has softened and spices are fragrant, 3-4 minutes. Let cool slightly, then transfer to a food processor. Add egg and almond butter and pulse until a smooth paste forms. Transfer to a medium bowl and stir in quinoa.
- Scoop out 1 heaping Tbsp. chickpea mixture and use wet hands to roll into a ping pong-size ball. Flatten slightly between your palms, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining chickpea mixture (you should have about 16 patties).
- Pour vegetable oil into a medium cast-iron skillet or Dutch oven to a depth of 1/2". Heat over medium-high until shimmering. Working in batches if needed, fry patties, turning often with a slotted spoon, until golden brown, 4-5 minutes. Transfer to a paper towel-lined plate to drain and let cool slightly.
- Do Ahead: Chickpea mixture can be formed into patties 1 day ahead. Cover with plastic and chill, or freeze on baking sheet until solid, at least 2 hours, then transfer to a resealable plastic bag and freeze up to 3 months. Fry directly from frozen, adding about 1 minute to cook time.
CHICKPEA & QUINOA PATTIES
It wasn't until I moved to Australia and couldn't find canned black beans that I found out how beans are actually made - and what a brilliant enlightenment! Use fresh chickpeas for these, make such an outstanding difference! Easy to prepare in advance, I also make several batches and freeze.
Provided by m.lowenberg
Categories Vegetable
Time 20m
Yield 1 pattie, 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Prepare chickpeas according to package directions.
- 2. Prepare the quinoa according to package directions (can use vegetable broth for a little added flavour).
- 3. Combine all ingredients in food processor until fairly smooth.
- 4. Form into patties, allow to cool for at least 10 minutes.
- 5. Heat barbecue to medium high, grill patties for 8-10 minutes, flipping once.
Nutrition Facts : Calories 107, Fat 1.9, SaturatedFat 0.4, Cholesterol 23.2, Sodium 522.9, Carbohydrate 17.9, Fiber 2.8, Sugar 0.8, Protein 4.9
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