These tasty vegetarian burgers are made with quinoa, chickpeas, potatoes and fresh herbs. The recipe makes about 12 three-inch burgers but you can also make smaller bite-size morsels if you prefer. The Tahini sauce makes the burger!
3 russet potatoes
2/3 cup red quinoa
1 onion, minced
1 can chickpeas, rinsed and drained
2 tablespoons finely chopped mint
1/4 cup finely chopped parsley leaves
2 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon coriander
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1 teaspoon olive oil
Preheat the oven to 400. Prick the potatoes with a fork and bake for 1 hour, until tender. Remove from oven , and let cool slightly.
In a saucepan over medium-high heat, bring 1 cup of water to a boil, and add the quinoa. Return to a boil, cover and cook for about 12 minutes, or until tender. Drain, and squeeze out any excess water. Set aside.
When the potatoes are cool enough to handle, cut them in half, scoop out the flesh and put it into a large bowl. Mash well, then add the chickpeas and mash together. Add the quinoa, onion, herbs, oil and spices. Mix until thoroughly combined.
Divide into 12 small patties, about 1/2″ thick. Arrange on a lightly oiled baking sheet and brush each patty with a little olive oil then sprinkle with sea salt and pepper. Bake for 30-45 minutes until lightly golden and crispy. Serve with garlic-tahini sauce and a big spinach salad.
1/2 cup tahini
1/4 cup water
2 tablespoons white vinegar
2 teaspoons lime juice
2 garlic cloves, minced.
1/2 teaspoon coriander
1/4 teaspoon sea salt or more if desired
1/4 teaspoon cumin
Add all ingredients to the food processor and process until well combined.