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Quinoa Tabbouleh Chickpea Burger with Beet Ketchup & Roasted Peaches

CAVAGRILL
23Ingredients
60Minutes
460Calories

Description

This veggie burger can be easily adjusted to go from vegetarian to vegan, too. Oh, and beet ketchup. It’s our new favorite revelation.

Ingredients

US|METRIC
  • 3 cups chickpeas (canned, drained and rinsed)
  • 3/4 cup tabbouleh (quinoa)
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 2/3 cup chickpea flour
  • 1 large egg (lightly beaten, eliminate to make recipe vegan)
  • 6 cloves garlic (finely minced)
  • 1/2 onion (small, peeled and roughly chopped)
  • 1 handful fresh mint (chopped)
  • 1/2 teaspoon ground black pepper
  • grapeseed oil (for frying)
  • salt (to taste)
  • 3 peaches (large ripe)
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • 4 beets (peeled, quartered, and roasted, roast at 400 degrees Fahrenheit for 15-20 minutes)
  • 1/2 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 1/4 cup diced onion
  • 3 dashes worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 2/3 cup water
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    Directions

    1. In a large bowl, mash the chickpeas. You want some large-ish pieces in there for texture, but nothing so big that the patty won’t hold. Add the quinoa tabbouleh, chickpea flour, egg, paprika, cayenne, garlic, onion, and mint. Add salt to taste. Divide the mixture into eight, and pat each portion into a round, flat patty.
    2. Heat a cast-iron or non-stick skillet. Spray with some oil and, when hot, place the burger patties on it, at least an inch apart. Cook for a few minutes until the underside is golden brown, then flip over and continue cooking the other side.
    3. Pit peaches and thinly slice cross-wise into 8-10 pieces each. Spread across a coconut-oil-brushed baking sheet. Sprinkle with cinnamon and bake at 400 degrees Fahrenheit for 8-10 minutes, until softened and delicately browned.
    4. Add the beets, vinegar, brown sugar, and onion to a large saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and cook for 25 minutes, until beets are tender. Remove saucepan from heat and purée with remaining ingredients. Add water gradually until desired consistency is achieved (a food processor will work best for a creamy texture). Taste and adjust seasoning, if necessary.
    5. To assemble: Spread bottom half of a toasted bun with beet ketchup. Top with chickpea patty, a handful of fresh microgreens, a few roasted peaches, and a few Gordy’s Pickle Jar Sweet Pickle Chips. Top with top half of toasted bun.

    NutritionView More

    460Calories
    Sodium13% DV320mg
    Fat14% DV9g
    Protein39% DV20g
    Carbs26% DV79g
    Fiber76% DV19g
    Calories460Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol25mg8%
    Sodium320mg13%
    Potassium1090mg31%
    Protein20g39%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate79g26%
    Dietary Fiber19g76%
    Sugars23g46%
    Vitamin A10%
    Vitamin C20%
    Calcium10%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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