Chickpea-Mushroom Burgers
Hearty vegetarian burgers made with a flavorful blend of chickpeas, mushrooms, quinoa, and savory seasonings. These freezer-friendly patties are crispy on the outside, tender inside, and perfect topped with cheese, lettuce, and classic burger fixings.
Ingredients
- •½ cup red or black quinoa, rinsed
- •1 tsp Kosher salt
- •½ cup extra-virgin olive oil
- •2 cans chickpeas
- •1 tsp garlic powder
- •½ tsp smoked paprika
- •8 oz crimini mushrooms
- •¼ cup tahini
- •¼ cup white miso
- •¼ cup oat flour or all-purpose flour
- •8 slices sharp cheddar or vegan cheese
- •¼ cup Mayonnaise
- •¼ cup mustard
- •8 pieces hamburger buns
- •2 cups shredded iceberg lettuce
- •1 cup sliced pickles
Cooking Instructions
- 1.
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.
20 min
- 2.
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.
15 min
- 3.
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.
140 min
- 4.
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.
31 min
- 5.
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.
5 min
- 6.
Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.