Quinoa Chickpea Burgers

Quinoa Chickpea Burgers

Courtesy of Bite Me More

Quinoa Chickpea Burgers

Eggers can be choosers, and we’ve got a burger recipe you’ll always want to pick, courtesy of Bite Me More! Topped with arugula, avocado and a homemade lemon and cumin sauce, these burger patties are made from an egg-cellent, meat-free combination including chickpeas, panko crumbs, quinoa, cayenne, oats, cumin and our Organic Eggs. Pass the buns!

Yield: 24 Servings

Ingredients

Lemon and Cumin Sauce

  • 1 ½ cup Mayonnaise
  • 1 ½ cup Greek yogurt
  • 3 tbsp Fresh lemon juice
  • 3 tbsp Fresh basil, minced
  • 3 tbsp Flat leaf parsley, minced
  • ¾ tsp Cumin, ground
  • ¾ tsp Kosher salt
  • ¼ tsp Cayenne pepper
  • ¼ tsp Black pepper, freshly ground

Quinoa Chickpea Burger

  • 1 ½ cup Uncooked quinoa, rinsed well
  • 3 cups Vegetable broth
  • 3 cups Canned chickpeas, rinsed and drained
  • 1 ½ cup Panko crumbs
  • 1 ½ cup Old fashioned oats
  • 3 each Garlic clove, minced
  • 3 tbsp Shallot, minced
  • 3 tbsp Flat leaf parsley, chopped
  • 3 tbsp Fresh basil, chopped
  • 1 ½ cup Crumbled feta cheese
  • 3 each Conestoga Farms Organic Eggs, lightly whisked
  • 6 tbsp Fresh lemon juice
  • 3 tsp Lemon zest
  • 3 tsp Cumin, ground
  • 1 ½ tsp Kosher salt
  • ¾ tsp Black pepper, freshly ground
  • ¼ tsp Cayenne pepper

Slider Buns

  • Arugula
  • Ripe avocado, thinly sliced

Instructions:

  1. In a small bowl combine mayonnaise, yogurt, lemon juice, basil, parsley, cumin, cayenne, salt and pepper. Whisk together until blended. Refrigerate covered until ready to package.
  2. Preheat oven to 400 degrees Fahrenheit. To prepare the quinoa, in a small saucepan combine quinoa and vegetable broth. Bring to a boil over medium heat. Lower heat to a gentle simmer, cover and let cook for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork, place in a large mixing bowl and let cool slightly.
  3. Using a food processor, combine chickpeas, panko crumbs, oats, shallot, parsley and basil. Process until the mixture is well blended, 4-5 quick pulses.
  4. Transfer mixture to large bowl and toss with quinoa. Stir in feta cheese, Conestoga Farms Organic Eggs, lemon juice, lemon zest, cumin, salt, pepper and cayenne. Mix everything together until well combined. Form mixture into 24 individual patties.
  5. Place patties on a parchment lined baking sheet. Lightly coat the tops of each burger with cooking spray. Bake for 8 minutes at 400 degrees, flip and continue to bake 8 minutes more. Remove from oven.
  6. In the meantime, toast buns and cut avocado into slices. Spread lemon cumin sauce on both the top and bottom buns.
  7. Place a small handful of arugula on the bottom bun, top with burger and avocado slices, finish with top bun.
  8. Enjoy!