Quinoa Burgers With Sun Dried Tomatoes And Feta

Impressively high in protein and fiber and flaunting some serious Mediterranean flavor flair, these powerhouse patties are fresh, filling, and exactly the meal you should make this week. My biggest, erm, beef with most of the quinoa burgers recipes I’ve tried is that they are so inexcusably meh. Even Trader Joe’s quinoa burgers don’t quite meet my expectations. If a recipe makes the sacred claim of being a “burger,” it best live up to the designation: a mighty-flavored, two-handed, can’t-stop-won’t-stop affair.

These veggie burgers’ texture is hearty but not dry, they’re packed with fresh ingredients, and not a single bite of my burger tasted anywhere close to meh.Along with being filling and flavorful, these easy quinoa burgers don’t fall apart during cooking, another one of my top veggie burger peeves.

Since making this recipe does involve the food processor (a sacrifice I do not take lightly and promise will be worth the time you spend hauling it out, then washing it), I like to take advantage of the burgers’ freezer-friendly quality and make a double batch. The base of the quinoa burgers is a three-way combo of cooked quinoa, chickpeas, and oats, blended together in the food processor. This trifecta is loaded with protein and fiber, meaning these quinoa burgers are poised to keep you full from lunch to dinner. Once the base is blended, these quinoa burgers are ready to be amped up with your choice of ingredients. I took a little trip to the Mediterranean, folding in tangy sun-dried tomatoes, chunks of salty feta, and plenty of fresh basil and parsley. A few minutes of lightly pan-frying in olive oil leaves the outsides of the quinoa burgers lightly crispy and the insides soft but not at all mushy, a necessary and delicate balance in the veggie burger world.

How to Make Quinoa Burgers

Though the quinoa veggie burger patties are nice on their own and will do well if you are in a hurry (I top mine with a generous dollop of Greek yogurt when I need a fast and furious lunch), they reach their max flavor potential topped with a bright combo of diced tomatoes, olives, and herbs. Extra feta cheese is likewise encouraged.

The Ingredients

Quinoa. The star of these healthy quinoa burgers! A complete protein, quinoa adds texture and filling fiber. Sun-Dried Tomatoes. A Mediterranean addition that packs a serious flavor punch. Chickpeas. I’ve found quinoa burgers no beans to be lacking something. Protein-packed chickpeas give this burger texture and make it hearty.Oats. Oats help bind the burgers. They’re also rich in fiber, which makes these burgers more satisfying. Egg. Eggs are what bind a veggie burger together.Feta. Feta is the salty, creamy addition that makes these burgers extra addictive. It pairs perfectly with the other Mediterranean flavors.

Fresh Parsley + Basil. For lively, fresh herb flavor. Tomato Olive Topping. A simple combination of olives, tomatoes, fresh herbs, and red wine vinegar or lemon juice. It’s bright, zippy, and transports me straight to the Mediterranean.

The Directions

Storage Tips

To Store. Refrigerate leftover chickpea burgers in an airtight storage container for up to 3 days. To Reheat. For the best results, rewarm leftovers in a skillet on the stovetop over low heat. Add a bit of water to the pan, then cover them so that they steam and heat through. Remove the lid, turn the heat to medium high, and cook on each side until lightly crisp and the water has cooked off.To Freeze. Place burgers on a baking sheet lined with parchment paper. Freeze until solid. Transfer the frozen burgers to an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Food Processor. My go-to tool for easily preparing the quinoa burger patties. Cast Iron Skillet. This one is pictured and I love it; this is another good-quality option.Mixing Bowls. This set will help you prepare any recipe.