Chickpea Quinoa Burgers Recipe

I accidentally made six cups of quinoa so I turned it into Quinoa Burger Patties that are shockingly juicy and will make you rethink every frozen patty you buy.

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I’m obsessed with these Chickpea Quinoa sliders because they actually taste like something you want to eat every night. I love the crunchy outside and the soft, kind of nutty inside.

And yeah, I accidentally made way too much cooked quinoa so now it’s showing up everywhere. This is not some sad lettuce wrap, these Quinoa Burger Patties hit like real food, messy fingers and all.

I use chickpeas and cooked quinoa and maybe a hit of parsley when I remember. Simple, loud flavors.

I crave them after a long day. They’re stubbornly satisfying.

Worth every messy bite right now.

Ingredients

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Chickpeas: hearty, protein-packed base that holds everything together and feels satisfying.
Quinoa: adds light chew and extra protein, so the burger isn’t mushy.
Yellow onion: sweet bite and moisture, it’s where savory starts to happen.
Garlic: punchy aroma, makes the patties smell irresistible while they cook.
Parsley: fresh green lift, cuts richness and keeps it from feeling heavy.
Flax egg: binds the mix naturally, basically a plant-based glue that works.
Panko crumbs: crunchy texture and help the outsides crisp up nicely.
Fine breadcrumbs: denser binder if you want a tighter patty.
Nutritional yeast: cheesy, nutty umami, plus a little B12 boost.
Cumin: warm earthy note, it’s subtle but important for warmth.
Smoked paprika: smoky sweetness that makes them taste a touch grilled.
Kosher salt: brings out everything, don’t skip it if you want flavor.
Black pepper: sharp kick that keeps the taste from being flat.
Lemon juice: bright acid that cuts richness and freshens each bite.
Olive oil: helps crisp the outside and adds a silky mouthfeel.

Ingredient Quantities

1 can (15 oz) chickpeas, drained and rinsed

2 cups cooked quinoa (about 1/2 cup dry)

1 small yellow onion, finely chopped (about 1/2 cup)

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)

3/4 cup panko breadcrumbs (or 1/2 cup fine breadcrumbs)

2 tablespoons nutritional yeast (optional, but good)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon kosher salt (adjust to taste)

1/4 teaspoon black pepper

1 tablespoon lemon juice

2 tablespoons olive oil, for frying or brushing

How to Make this

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1. Make the flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water, stir and let sit 5 minutes until thickened.

2. Roughly mash 1 can (15 oz) chickpeas in a large bowl with a fork or potato masher, leave some texture so they arent totally smooth.

3. Add 2 cups cooked quinoa, 1/2 cup finely chopped yellow onion, 2 minced garlic cloves, and 1/4 cup chopped fresh parsley to the bowl with the chickpeas.

4. Stir in the flax egg, 3/4 cup panko breadcrumbs (or 1/2 cup fine breadcrumbs), 2 tablespoons nutritional yeast, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 tablespoon lemon juice until everything is evenly combined. Taste and adjust salt or spices if needed.

5. Let the mixture sit 5 minutes so the crumbs soak up some moisture; if mixture feels too wet add a little more breadcrumbs, too dry add a splash of water or olive oil.

6. Form the mix into 4 to 6 patties, pressing firmly so they hold together; wet your hands slightly to prevent sticking.

7. Chill the patties 10 minutes in the fridge if you have time to help them firm up, but you can cook right away if you must.

8. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the patties 3 to 4 minutes per side until golden and crisp, flipping gently. Alternatively bake at 400 F for 12 to 15 minutes, flipping halfway and brushing with oil.

9. Serve on buns or over a salad with your favorite toppings. Leftovers keep in the fridge 3 to 4 days and reheat nicely in a skillet for a crisp edge.

Equipment Needed

1. Can opener
2. Measuring cups and measuring spoons
3. Large mixing bowl
4. Fork or potato masher
5. Cutting board and a sharp knife
6. Small bowl or glass for the flax egg
7. Large skillet and a spatula
8. Baking sheet (if you choose to bake)
9. Refrigerator space or a tray to chill the patties

FAQ

Can I make these burgers gluten free? Yes, swap the panko for gluten free breadcrumbs or use extra quinoa and a little oat flour to help bind. Press them firmly before cooking so they dont fall apart.

How do I keep the burgers from being too dry? Don't overcook the quinoa and keep some moisture by not rinsing it after cooking. You can add a splash of olive oil or a tablespoon of tahini to the mix if it feels crumbly.

Can I bake these instead of frying? Absolutely. Brush or spray the patties with oil, place on a parchment lined baking sheet and bake at 400 F for 15 to 18 minutes, flipping halfway, until golden.

How do I make them stick together better? Make sure the flax egg is well mixed and let the formed patties chill in the fridge for 20 to 30 minutes before cooking. That firms them up and cuts down on breakage.

Can I freeze the burgers? Yes. Freeze them uncooked on a tray until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes per side, or thaw in the fridge first.

What are good toppings and sides? Try avocado, tomato, pickles, and a yogurt tahini sauce on a bun, or serve over a salad or with sweet potato fries. They go well with bright, acidic toppings to cut the richness.

Chickpea Quinoa Burgers
Recipe Substitutions and Variations

Chickpeas: swap for black beans, cooked lentils, or mashed white beans (great if you want a smoother texture).
Cooked quinoa: use cooked brown rice, bulgur, or even mashed sweet potato to bind and add moisture.
Flax egg (1 tbsp ground flax + 3 tbsp water): use a chia egg (same ratio), 1 regular egg if not vegan, or 2 tbsp applesauce for a softer, slightly sweeter patty.
Panko breadcrumbs: replace with old-fashioned oats (pulse a few times if you want finer crumbs), almond flour for low-carb, or crushed crackers.

Pro Tips

1. Let the mixture rest longer than 5 minutes if you can, like 10 to 15, so the breadcrumbs really soak up moisture. If it’s still too loose add a little more panko a tablespoon at a time, don’t dump a bunch or you’ll get a dry brick.

2. Sear in a hot skillet with enough oil so the bottoms brown fast, then turn down to medium so the centers cook without burning the outsides. Use a thin spatula and flip once, gently. If they fall apart, they needed more chilling or more pressing when you formed them.

3. Swap half the panko for fine breadcrumbs if you want a tighter bind for sandwiches, or add a splash of aquafaba or another tablespoon of flax water for extra stick. But don’t add too much liquid at once, add small amounts and press to test.

4. For better flavor, caramelize the onion first till it’s soft and a little sweet, then cool before mixing in. Also taste the raw mix and add a bit more salt or lemon, it’s amazing how much that wakes them up.

Chickpea Quinoa Burgers
Recipe

Recipe by James Level

0.0 from 0 votes

I accidentally made six cups of quinoa so I turned it into Quinoa Burger Patties that are shockingly juicy and will make you rethink every frozen patty you buy.

Servings

servings

Calories

344

kcal

Equipment: 1. Can opener
2. Measuring cups and measuring spoons
3. Large mixing bowl
4. Fork or potato masher
5. Cutting board and a sharp knife
6. Small bowl or glass for the flax egg
7. Large skillet and a spatula
8. Baking sheet (if you choose to bake)
9. Refrigerator space or a tray to chill the patties

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
2 cups cooked quinoa (about 1/2 cup dry)
1 small yellow onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
3/4 cup panko breadcrumbs (or 1/2 cup fine breadcrumbs)
2 tablespoons nutritional yeast (optional, but good)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt (adjust to taste)
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons olive oil, for frying or brushing

Directions

Make the flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water, stir and let sit 5 minutes until thickened.
Roughly mash 1 can (15 oz) chickpeas in a large bowl with a fork or potato masher, leave some texture so they arent totally smooth.
Add 2 cups cooked quinoa, 1/2 cup finely chopped yellow onion, 2 minced garlic cloves, and 1/4 cup chopped fresh parsley to the bowl with the chickpeas.
Stir in the flax egg, 3/4 cup panko breadcrumbs (or 1/2 cup fine breadcrumbs), 2 tablespoons nutritional yeast, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 tablespoon lemon juice until everything is evenly combined. Taste and adjust salt or spices if needed.
Let the mixture sit 5 minutes so the crumbs soak up some moisture; if mixture feels too wet add a little more breadcrumbs, too dry add a splash of water or olive oil.
Form the mix into 4 to 6 patties, pressing firmly so they hold together; wet your hands slightly to prevent sticking.
Chill the patties 10 minutes in the fridge if you have time to help them firm up, but you can cook right away if you must.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the patties 3 to 4 minutes per side until golden and crisp, flipping gently. Alternatively bake at 400 F for 12 to 15 minutes, flipping halfway and brushing with oil.
Serve on buns or over a salad with your favorite toppings. Leftovers keep in the fridge 3 to 4 days and reheat nicely in a skillet for a crisp edge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.