Southwestern Chickpea Sweet Potato Quinoa Burgers

We had a brief couple days with some really wonderful sunlight lately that gave me hope spring is eventually coming. It also inspired me to whip up a summery lunch. Ever since I started my meatball kick, I’ve been trying my hand at more “meaty” recipes. I’ve thought about trying to make my own burgers for a while, but have just never gotten around to it until now. I also wanted something a little different than the lentil-based meat replacement and had a can of chickpeas rolling around the cupboard (because let’s be honest, I always have a can of chickpeas rolling around for emergencies or simply on hand for when I’m feeling inspired).


What inspired me this time was the thought of having a slightly spicy, hearty burger that reminded me of summer. (Can you tell I’m really getting cabin fever over here?) I was lucky enough to have a ripe tomato and avocado on hand as well, and I figured this was as good a time as any to make up a summery tasting meal. I made up a spicy aioli for the top and it was a huge hit (with our small taste tester team of two…). We devoured the burgers in no time. There were even enough leftover to keep lunch interesting for a few days at the office.

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What you’ll need: 

  • 1 can chickpeas, rinsed and drained
  • 1/2 cup uncooked quinoa
  • 1 large (or two small) sweet potatoes
  • 1/2 cup chopped cilantro
  • 1 cup chopped spinach
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • juice from 1/2 lemon
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • whole wheat hamburger buns (for gluten free, sub gluten free buns)
  • tomato, for topping
  • avocado, for topping

Pre-heat your oven to 350 degrees. Start by cooking the quinoa, and make sure to rinse it. I find that if I’m lazy and don’t rinse the quinoa, it can sometimes upset my stomach. I really don’t know why this is.

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Next, sautee your chopped onions with a small amount of oil and cook until they turn translucent. Then set aside. I went really impatient when it came to the sweet potato – I microwaved it for a few minutes until it was cooked. Cheating? Yes. Quick and easy? Yes!

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Once the quinoa is finished and you have all the ingredients ready, start loading them into your food processor. I had to do mine in batches since my processor is small, so I made sure to evenly distribute everything. But I ended mixing everything back up anyway, so if you prefer to pulverize everything before putting it all together, that works too.

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When everything is mixed together and the consistency is burger-ish form the burgers and place them on baking sheet lined with parchment paper. Place in the oven for 5-7 minutes, then flip the burgers and cook for another 5-8 minutes. For the last minute or two, turn the broiler on to get an extra browning on the top.

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While the burgers were cooking, I also whipped up a spicy aioli from veganaise and hot sauce. It was a perfect topping to compliment the southwestern-style burger. Simply mix the two together until you have the right consistency and spice you’re looking for.

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Then all that’s left is the assembly. Add the tomato, avocado, and burger to a bun, top with aioli and you’re done! Sit back, and enjoy. If I shut my eyes it was almost like summer. Do you have a favorite vegan burger? What’s in it?

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11 responses to “Southwestern Chickpea Sweet Potato Quinoa Burgers

  1. Yum! What a great burger alternative. I bet the quinoa really adds an interesting texture with mild crunch! Beautiful pictures, too! 🙂

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