Vegan Chickpea Quinoa Burgers with Lemon and Thyme (Gluten Free)

by on July 7, 2013


Summer is here and it’s the perfect time to be enjoying outdoor barbecues and picnics. Everyone wants to enjoy a freshly grilled hamburger or veggie burger. But making your own is quite easy and insanely tasty without using oils or refined soy products. My chickpea quinoa burgers are soy-free, nut-free and gluten-free so they will work for everyone no matter how they eat. If you’ve ever made homemade hamburgers or wanted to, you can make these.

A simple food processor is such a versatile tool for making your own chickpea quinoa burgers. Mine isn’t anything fancy, just a basic mid sized one and it’s perfect for pulsing various ingredients to use in veggie burgers.

I like to top my veggie burgers with some fresh hummus (see my chickpea hummus here or my yam/sweet potato hummus here), sautéed mushrooms and onions (I use a little soy sauce and maple syrup to flavor them), lettuce, tomatoes and pickles. Cucumbers also work well in place of tomatoes for this chickpea quinoa burger as well as spicy mustard.

Find a nice whole grain bun or roll, toast the insides and top your veggie burger with all your favorite toppings. I also highly recommend some of my Summer salad recipes to go along with it such as Avocado Dill Potato SaladStrawberry Spinach Salad, Shaved Asparagus SaladCosta Rican Cabbage Salad, Sweet and Savory Asian Salad, or Rock my Broccoli Salad. So now that your head is spinning with delicious Summer recipes let’s get grillin’! Mmm hmm.

Vegan Chickpea Quinoa Burgers with Lemon and Thyme

 
Makes 10-12 patties (depending on size)

Ingredients:

1 cup mashed yam/sweet potato, cooled (1 medium yam, cooked)
4 cloves garlic
3/4 cup chopped red onion
2 cans chickpeas, drained and patted dry
2 tbsp fresh thyme leaves (stems removed)
2 tbsp lemon zest
2 tbsp lemon juice
1 cup cooked quinoa, cooled (I used 1/2 cup dry mix of white and red)
1 tsp white pepper
1 tsp Herbamare or salt *or to taste

Directions:

1. Poke holes in your yam and bake at 400 F for an hour or until tender inside. Set aside until cool.

2. Cook quinoa with a 1:1 ratio of vegetable broth or water in a pressure cooker or on the stove. (See my directions here)

3. In a food processor, add the garlic and onion and pulse until chopped finely. Add the chickpeas, thyme, lemon zest and juice and pulse until chopped and well combined. Scoop out flesh from yam (discard peel) and to food processor along with quinoa, pepper and salt. Pulse until well combined.

4. Form into equal sized balls and place on a non stick sheet or plate lined with parchment paper. Refrigerate until needed.

5. Pre heat a pan or barbecue and press patties gently until slightly flatted and cook for 4-5 minutes per side, flipping once. Be careful to move gently so they don’t fall apart.

6. Serve on buns or lettuce wraps. (I find using a bun slightly bigger than the patty works best as they will squish a bit when eaten.

7. Store any patties in an air tight container and refrigerate or freeze until needed. (Leaving them uncooked is best).

Variations:

You can also use fresh dill instead of thyme if you wish for variety.

Also check out my Smoky Yam Black Bean Burger Recipe.

Have you ever made your own veggie burgers? What do you like to top your burgers with?

{ 17 comments… read them below or add one }

1 DDDD October 1, 2015 at 8:58 AM

Hello!
Thanks for the recipe!
My food processor aint fancy per se either, but it’s been in my house for years, still does its job great so I think it is kinda fancy actually hahah…
I was wondering, do you think I can halve the recipe, coming up with 5 or 6 patties, if I use

1/2 cup instead of 1 cup mashed yam
2 instead of 4 cloves garlic
maybe 6 tbsp to 3/4 cup chopped red onion
1 instead of 2 cans chickpeas
1/2 instead of 1 cup cooked quinoa
and adjust the lemon, thyme, lemon, white pepper, zest, salt to taste

Thankss

Reply

2 Frannie February 13, 2015 at 12:25 AM

Hi Veronica. If I want to make the chickpeas from scratch, how much should I prepare?

Reply

3 Holly April 4, 2015 at 10:44 AM

I hope it is okay if I answer your question. Personally I would soak and cook up a large amount of chickpeas. Use what you need for this recipe and the rest can be frozen and/or used up is some of Veronica’s other amazing recipes.

Reply

4 Paula July 18, 2014 at 8:59 AM

What is the texture of the “burger”? I don’t like mushy/

Reply

5 Veronica Grace July 25, 2014 at 9:48 PM

Vegan veggie burgers can be hard to balance some people prefer moister burgers, some firmer. I find that firm burgers are very dry though due to breadcrumbs or oatmeal and leave a bad texture, so as this is gluten free it is a moister burger.

Reply

6 VeganAUD July 17, 2014 at 9:32 AM

Hmmm… can also make smaller for 1) sliders, 2) “spaghetti” 3) add to salads…. the list goes on. 🙂
I ahve all the ingredients at home, so will be making tonight.
Thanks Veronica, I rally do enjoy your low fat vegan recipes.

Reply

7 Mary August 24, 2013 at 9:30 AM

Trying this stuff for the first time…

Reply

8 Sheila Maislin August 16, 2013 at 6:06 PM

Anxious to try this recipe (love the smokey yam black bean burgers!) but can these be baked as well? If yes, how long.

Thanks!

Reply

9 Janet July 11, 2013 at 3:02 PM

Love these. So easy, so tasty, a delightful change from black bean burgers. Definitely one of my new favorites. Thank you!

Reply

10 Low Fat Vegan Chef Veronica July 11, 2013 at 3:05 PM

Oh yay!

Reply

11 Leslie July 10, 2013 at 3:45 PM

I have leftover pumpkin (boxed, similar to canned), do you think that will work in place of the mashed yam/sweet potato?

This looks really good – can’t wait to try it!

Thanks,
Leslie

Reply

12 Low Fat Vegan Chef Veronica July 10, 2013 at 4:52 PM

Maybe, as long as it’s not too watery. I’ve never seen boxed pumpkin before!

Reply

13 Kamna Choudhry July 9, 2013 at 12:51 AM

We don’t get whole grain buns in India where I live. Is there any gluten free recipe for the burger bun which I can bake at home with? I would love to have it,because I miss burgers since I went gluten free and vegan. Thanks.

Reply

14 Low Fat Vegan Chef Veronica July 10, 2013 at 2:59 PM

You can also serve it on lettuce leaves or corn tortillas.

Gluten free baking isn’t my specialty, it’s also really hard to make gluten free baked goods without oil (generally they use a lot of oil or eggs to stick together.)

Here’s a recipe I found online: http://glutenfreedoctor.com/burger-buns-gluten-free-vegan-recipe/

Reply

15 VeganAUD July 17, 2014 at 9:34 AM

Kamna,
I use lettuce leaves, collards, in place of the wheat buns.

Reply

16 Chris Wheeler July 8, 2013 at 4:43 PM

Looks delicious!

Reply

17 Jo July 8, 2013 at 11:30 AM

Now that is a healthy and tasty looking grilled burger!

Reply

Leave a Comment


{ 4 trackbacks }

Previous post:

Next post:

© 2011-2013 Low Fat Vegan Chef by Veronica Grace. All rights reserved.