This veggie burger is seriously one of the best I have ever had. It’s so tasty when paired with Dark Horse’s fermented ketchup and a dollop of fermented mustard. Wrap these patties in some leafy greens and it’s a seriously healthy summer snack.
1 cup red quinoa
1 medium yellow onion (chopped)
2 tsp. chile powder
1 tsp. dried oregano
1 cup cooked chickpeas (rinsed & drained)
1 tsp white wine vinegar
1 cup diced carrots
½ cup coarse gluten-free bread crumbs
¾ toasted walnuts (toasted & crushed)
Juice of 1 lemon
2 T. chopped fresh flat-leaf parsley
2 T. red chili paste
2 T. fermented ketchup (I used the Dark Horse brand)
½ tsp. liquid smoke
2 Tbsp non-modified potato starch
Avocado, coconut, or olive oil (for searing patties)
Lettuce (for bun)
Toppings of your choice:
Pickle slices (marinate your own cukes in some vinegar!)
Preheat oven to 425 degrees F. Cook quinoa in 1 ½ cups salted water until fluffy (about 45 mins). Cool and reserve.
In a separate pan, sauté the onion until translucent and browned. Season with salt, pepper, oregano, and chile powder.
Add chickpeas and cook for 5 to 10 mins, stirring constantly.
Deglaze the hot pan with white wine vinegar and scrape everything from the bottom of the pan back into the mix.
Using a potato masher, smash the onion-chickpea mixture.
Mix the chickpea mash by hand with the cooled quinoa.
Roast the carrots in the oven until dark around the edges and soft (about 25 mins). Add to the chickpea-quinoa mixture.
Add the breadcrumbs, walnuts, lemons, parsley, chile sauce, fermented ketchup and liquid smoke and season again with salt and pepper.
Mix the potato starch with 1 Tbsp water to make a cloudy, thick mixture. Stir it into the burger mix as a binding agent.
Form the mixture into 8 to 10 patties and sear them in the oil on a hot saute pan until fully browned (about 4 minutes on each side).
To serve, place each patty on a piece of leafy lettuce. Dress with fermented ketchup, fermented mustard, heirloom tomatoes, red onion, pickles, and whatever else sounds good to you.