Curried Quinoa Chickpea Burgers
User Reviews
4.8
94 reviews
Excellent
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
4 (Burgers)
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Calories
392 kcal
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Course
Main Course
Curried Quinoa Chickpea Burgers
Report
These Curried Quinoa Chickpea Burgers combine cooked quinoa, baked chickpeas spiced with curry, and mashed potatoes to create patties full of texture and warm flavors. The addition of cashews, serrano pepper, ginger, garlic, and harissa paste adds complexity and a hint of heat. These burgers hold their shape for grilling or pan-frying and work well in sandwiches with fresh greens and chutney.
Description
This recipe balances quinoa and chickpeas as the main base, with potatoes adding binding creaminess. The chickpeas are baked with oil, salt, and curry powder for a dry, cracked texture before blending with cashews, ginger, harissa, and spices to build a complex filling. The mild heat from serrano pepper and harissa contrasts the earthiness of the beans and quinoa.
Burgers are formed from this mixture to a size accommodating typical buns or wraps. Serving suggestions include fresh greens and spicy mango chutney to complement the curry spices and add brightness. Cooking methods include a pan or oven, with care taken to avoid sticking by using oils or nonstick surfaces.
This recipe calls for cooked and cooled quinoa for best consistency, and notes possible adjustments for oil quantity to prevent sticking. It provides a flavorful, plant-based alternative for a filling, protein-rich burger that varies from traditional patties with its distinct spicing and texture.
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Ingredients
QUINOA
- 1 cup quinoa make sure it's cooked and completely cooled before using, cooked and cooled
CHICKPEAS
- 1 oz can chickpea rinsed, drained, and dried
- 1 Tbsp avocado oil omit if avoiding oil, or coconut oil
- 1 Pinch salt sea salt
- 1 tsp curry powder (or store-bought)
POTATOES
- 1 1/2 cups potato small diced, peeled, yellow
- 1 Tbsp avocado oil plus more for cooking burgers, or coconut oil
- 1 Pinch salt sea salt
- 1 tsp curry powder (or store-bought)
- 3-4 Tbsp water
THE REST
- 2/3 cup cashew sub seeds if nut sensitive, raw or roasted
- 1 small Serrano pepper optional, deseeded, minced
- 2 Tbsp ginger skin removed, fresh, minced
- 4 cloves garlic minced
- 3/4 tsp salt divided, sea salt
- 2 Tbsp harissa paste (sub tomato paste for less heat, or a curry paste of choice)
- 1/2 cup cilantro optional, chopped, fresh
FOR SERVING (optional)
- butter lettuce leaves
- mixed greens leaves
- red onion sliced
- mango chutney spicy
- Naan vegan
Instructions
- If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use).
- Preheat oven to 375 degrees F (190 C). Add rinsed, dried chickpeas to a parchment-lined baking sheet and toss with oil, salt, and curry powder. Bake for 20 minutes or until chickpeas appear cracked and feel dry to the touch. Remove chickpeas from the oven and set aside. Keep oven on.
- In the meantime, add diced potatoes (smaller / bite size) to a rimmed, oven-safe medium skillet along with oil, salt, and curry powder. Cover and cook for 4 minutes. Then decrease heat to medium low, add water, and cover again. Continue cooking potatoes until browned on the edges and tender. Then turn off heat and use a fork or potato masher to mash them until nearly creamy (as few chunks as possible). Set aside.
- Add cooked chickpeas to a food processor along with cashews, serrano pepper (optional), ginger, garlic, salt, curry powder, harissa paste, and cilantro (optional) and blend into a semi-loose dough. Then add cooked/cooled quinoa and pulse to combine until a textured dough forms (you're not looking for a purée).
- Transfer mixture to a mixing bowl and add mashed potatoes. Stir to combine (it’s important not to add the potatoes to the food processor or they can become gummy when overmixed). Taste and adjust flavor as needed, adding more curry powder for intense curry flavor, salt for saltiness, or harissa paste for more spice.
- Divide the mixture into roughly 2/3-cup portions and form into discs about 3/4-inch in height.*
- Heat the rimmed, oven-safe medium skillet (from earlier) over medium heat. Once hot, add a little oil and the burgers and cook for 2-3 minutes or until bottom side is golden brown. Flip and then transfer pan to the oven to bake for 12-15 minutes (baking in the oven is an optional step, but one that ensures the center is fully cooked).
- For serving, enjoy in a traditional bun, with naan, on a salad, or wrapped in a butter lettuce leaf. Add (optional) sliced red onions and mango chutney (total swoon).
- Store leftover patties covered in the refrigerator up to 3-4 days. If you want to freeze them, either freeze once cooked and cooled OR before sauteing and baking. Add patties to a freezer-safe container and freeze up to 1 month. Reheat in a 375-degree F (190 C) oven until warmed through.
Notes
- Cook and completely cool quinoa before mixing to ensure proper burger texture.
- Use a non-stick skillet or add oil when pan-frying to prevent sticking, especially if reducing oil in the recipe.
- Can form smaller burgers using a 1/2-cup measure instead of 2/3 cup for portion control.
- The recipe estimates nutrition for one of four burgers without optional toppings.
- Mango chutney pairs well as a serving condiment to add a sweet-spicy contrast.
Nutrition Information
Show Details
Serving
1Burgers
Calories
392
(20%)
Carbohydrates
46.8g
(16%)
Protein
12g
(24%)
Fat
18.5g
(28%)
Saturated Fat
2.7g
(14%)
Sodium
823mg
(34%)
Fiber
9.1g
(36%)
Sugar
4g
(8%)
Vitamin A
150IU
(3%)
Vitamin C
14.9mg
(17%)
Calcium
60mg
(6%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4(Burgers)
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1Burgers | |
| Calories | 392 | 20% |
| Carbohydrates | 46.8g | 16% |
| Protein | 12g | 24% |
| Fat | 18.5g | 28% |
| Saturated Fat | 2.7g | 14% |
| Sodium | 823mg | 34% |
| Fiber | 9.1g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 60mg | 6% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
94 reviews
Excellent
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