Black Bean Chickpea & Quinoa Veggie Burgers

Recipe by Orly Gottesman,

Most veggie burgers in supermarkets either contain gluten, are solely made of vegetables and don’t have enough protein, or are soy based. As I like to minimize the soy in my diet, I wanted to create a high protein veggie burger that is also gluten free, hardy and delicious! This recipe is packed with multiple sources of protein, fiber, fresh vegetables, spices and herbs. So delicious that you can enjoy without a bun!

Recipe yields 15 patties
1 cup quinoa
2 cups water or vegetable stock
1 medium brown onion, finely chopped
12 oil-packed sun-dried tomatoes, finely chopped
1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed
1 ½ cups chickpeas or 1 15-oz. can chickpeas, rinsed
4 cloves garlic, minced
1 handful cilantro, chopped
2 tsp. cumin
1 tsp salt

Stir together 1 cup of quinoa and 2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed.

Mix together the black beans and chickpeas in a bowl and set aside. Meanwhile, place onion, garlic and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 5 minutes, or until onion has softened. Stir in 1.5 cups black beans/chickpea mixture, 1 ¼ cup cooked quinoa, cilantro, cumin and salt. Stir all ingredients together for 2 minutes. Add 1 ½ cups water and simmer for 12-15 minutes, or until most of liquid has evaporated.

Transfer mixture to food processor and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining 1.5 cups black bean/chickpea mixture. Season with salt and pepper, if desired, and set in the fridge to cool.

Preheat oven to 350°F, and coat baking sheet with cooking spray. Using an ice cream scoop with lever, shape bean mixture into 15 patties and place on prepared baking sheet. Bake 35 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on gluten free bun or between two pieces of romaine lettuce.

Recipe by Orly Gottesman,

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand “Orly the Baker” for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly’s mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

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