They always say it’s helpful to have a few standby recipes in your repertoire. They’re those crowd-pleasing recipes that consistently turn out well, are easy to throw together, and don’t require a long list of ingredients. I think a solid veggie burger is probably on every vegetarian’s wish list of foolproof standby recipes; it has certainly been on mine for a long time. The trouble was that I had never been that pleased with my attempts to break into the world of homemade veggie burgers. Most of the recipes I tried turned out to be gooey, sticky messes that I couldn’t get from my hands to the pan; others turned out to be incredibly dry and crumbly. But I finally found a winning formula, and I won’t be straying from it any time soon. These curried chickpea quinoa veggie burgers have quickly found a place on my beloved standby recipe list.
These might be the un-fussiest veggie burgers out there. You whiz together some canned chickpeas, cooked quinoa, spices, cilantro, and a bit of flour and oil in a food processor, form them into patties, and fry them up for a few minutes. That’s it. They aren’t overly sticky during the patty-making process, yet they hold together really well when being fried. And have I mentioned how tasty they are? The curry powder, cayenne and fresh cilantro give them a great depth of flavor, while the quinoa adds some nice texture. I love pairing the burgers with mango chutney (I use the Patak’s brand), crisp butter lettuce, and cucumbers for some refreshing crunch. I’ve had them three times in the past week and, to be honest, I still can’t wait to have them again.
I love making a big batch of these and then freezing the remaining patties for a later time. There’s something so comforting about knowing you have a great meal on hand for those days when you’re really not in the mood to cook. I’ve just started training for a half marathon (I figure if I put it in writing, I’ll actually do it ;), so these burgers will be a lifesaver after I’ve just done a long run after work.
Lastly, I should note that these are incredibly versatile burgers. I’ve paired them with Indian flavors here, but there are so many other delicious options that would work well. In fact, next week I’ll be sharing a Greek version.
What favorite standby recipes are in your repertoire? I’d love to hear!
- For the patties:
- 1 15 oz. can cooked chickpeas, drained and rinsed
- ⅓ cup uncooked quinoa
- 1 teaspoon curry powder
- Pinch of cayenne (optional)
- ½ teaspoon salt
- 2 tablespoons flour
- 2 teaspoons peanut oil (or vegetable oil)
- Handful fresh cilantro
- Tablespoon vegetable oil
- For the burgers:
- Burger buns
- Mango chutney
- Butter lettuce
- Cucumber slices
- Cook the quinoa according to package directions; once cooked, let cool slightly.
- Add all of the burger ingredients into a food processor. Pulse until everything is combined.
- Dust a small amount of flour onto your clean hands and form the ingredients into patties (depending on how large you make them, you'll likely have between 4-5 patties total).
- Add the tablespoon of oil to a non-stick pan over medium heat.
- Fry the burgers for about 5 minutes per side, checking them occasionally to ensure they don't burn. The burgers should be crisp and golden on each side.
- Assemble the burgers on toasted buns with the mango chutney, lettuce and sliced cucumbers.
Wow…these look sooo tasty, Julia! Irresistible, in fact…I’m going to give them a try!
If you do end up making them, be sure to use your Penzey’s Sweet Curry! 🙂
YaY!! So much to love about these veg burgers, Julia! Delicious work! Love love love quinoa in my veg burgers and chickpeas are a fabulous addition too. I’m wondering what chickpeas can’t do. No doubt having veg burgers on the ready in the freezer is like a total stress reliever. I’ve got some in the freezer now, I know I’ll be whipping out by the end of the week! I’ve tried so many veg burger recipes sans eggs. They are all softer than their meaty counterparts, but I gotta say, they always have more flavor. I don’t mind so much ending up with a fork in my hand to devour a tasty veggie burger. The Squish factor is alright by me! Looking forward to your Greek version coming soon!
You’re right, Traci – I don’t think there’s anything chickpeas can’t do! I can’t remember the last time I didn’t buy chickpeas on a run to the grocery store — they are such a staple of my diet now. And I completely agree about veg burgers having more flavor! They’re such a fun way to get creative, too. I think you’ll love the Greek version!
I always thought that a mushroom-based burger would be my favorite, but now I’m not at all sure. What won me over to this was the curry flavor and the chutney to top it off. Sounds like your experiment with the protein part of it worked really well, too, both in terms of taste *and* consistency. Top marks for this one, I’m sure! And as Traci mentioned, we’re looking forward to the Greek variation on the theme, as well.
I do think a mushroom-based burger would be excellent, too! I’ll have to give that a go sometime soon. I have a feeling you’ll really like this one, though, since I know how much you love Indian food. Mango chutney is such a fun condiment that should be used more often!
Veggie burgers have been a tough one for me too, but looks like you’ve found the secret! I love the idea of quinoa + chickpeas to make the base. And anything curry – I’m in. I bet they would freeze well too. I hope you are well Julia! xo
Yes! One of my favorite parts about this recipe is how well they freeze. It’s wonderful knowing I have a few in the freezer right now, just waiting for me 🙂 Hope you’re doing well too, Amanda! Xo
Hello Julia! Great to see a recipe from you – and a delicious one at that. I’m a big veggie burger fan and am always looking for an easy, unfussy recipe and this one looks perfect. Love that you can whip them up quickly in the food processor. Have you tried adding any other veggies – maybe some grated carrot or spinach? I will be experimenting with this recipe – it’s perfect timing too – with summer sneaking up on us. Hope all is well in SF!
Hi Gerraldine! Great idea to add some other veggies! I will have to play around with that. When I get around to making my Greek version, I might try zucchini – though I’ll have to make sure that the high water content doesn’t mess with the consistency. Thanks for the idea!
well, I’m excited to try your winning formula :p I find quinoa often plays nice with veg + pulses in recipes like this – bringing that thickening/cohesion element while still having a pleasing taste. The curry sounds delicious here but even more so paired with the mango chutney… what a divine combination! And that first photo (drip inclus) captures all the goodness :o/ ps. I just recently started purchasing freeze-dried cilantro (equivalent to 4 fresh bunches) it rehydrates when you add it to food… solves the dual problem of waste/rotting fresh cilantro in my fridge + the fact that I can’t seem to grow it for beans #blackthumb :o/ — anyhow, I’m really enjoying using it.
I completely agree on the quinoa element, Kelly! It’s such a nice way to add some texture (and even more protein). And the freeze-dried cilantro is a genius idea! I would definitely benefit from that. Cilantro goes bad so quickly and even though I love using it, I don’t think I’ve ever finished an entire bunch of it. Thank you for sharing the tip!
Oh my gosh! YUM! These veggie burgers look amazing! I need one asap! I’m doing a plant based vegan challenge, and these look like a perfect way to get my protein! Thanks for the recipe!
xoxo Cailee!
Hi Cailee! Thanks for visiting. I hope your challenge goes well – these burgers are definitely a great way to get protein. With all of the flavors, you won’t even be missing the meat or cheese!
Oh my goodness, this burger looks absolutely heavenly!
Especially coz it’s a quinoa burger, my favourite type 🙂
Pinned and saved for later!
Thanks, Evi! I love quinoa burgers too 🙂
YES! I am feeling immense pressure to create a veggie burger recipe for the blog, but all of my attempts are wah-wah! Either too sticky, too dry, or inexplicably bland. I can’t wait to give these a try, they look perfect! And as you know, any recipe that involves chickpeas or curry is kind of my jam…!
I figured you’d like the chickpea + curry combination, Emma! I bet the fact that you can freeze them would be appealing to you too, since you’ve got your hands full with James!
Yes to having those go-to meals we’re confident making and a big yes to batch cooking to freeze. You’re right there is something very comforting about knowing we have homemade meals stocked. I’m still in search for a good and unfussy veg burger so I like what I’m seeing with yours. Especially like the Indian flavors.
Good luck with your half marathon training, look forward to updates. 😉
This veggie burger is definitely making me realize how great frozen batch cooking can be! Rather than doing takeout on those busy nights when I don’t have time or groceries, I can just heat up one of these instead. I would love to see the veggie burger you end up making – you’re always so creative with your flavor combinations!
This is so perfect because I’ve had veggie burgers on my mind (weird I know) but haven’t had much luck in making my own. Yours sounds delightful! Can’t wait to try these soon. Hope you’re doing well Julia, that’s awesome that you’re training for a marathon!