Sunday, February 17, 2013

Veggielicious Quinoa Burgers

Yummy veggie burgers with chickpeas, quinoa and kumin 

A few weeks ago I stumbled upon Jamie Oliver's 30 minute meals while I was watching tv. He was making some kind of black bean "happy cow" wooptido veggie burgers or something, and I thought, I gotta make that! Although, I didn't really want to make his veggie burgers .. no, I wanted to invent my own (veggie burgers Olivia-style). Since I really enjoy falafel, especially when it's really really fresh I decided to have that as my inspiration for my veggie burgers. The combination of chickpeas, parsley and kumin is fantastic. I had some quinoa left over in the fridge and I thought, "hey, why not, you can never go wrong with quinoa"! So my veggie burger mix ended up containing pretty much a bunch of left overs from the fridge, but the result was sooooo yummy, probably 10 times better than Jamie's happy cow burgers. 

2 garlic cloves
1/2 yellow onion
1/2 red chili pepper
2 carrots, grated
1/2 tbs paprika powder
1 tbs kumin powder
lemon juice (half lemon)
1 can of chickpeas
1 cup bolied quinoa seeds
a handful of finely choppad parlsey

How to do it:
Start off by chopping up the garlic, chili pepper and onion. Heat up some olive oil in a frying pan, toss in the garlic and cook for a minute or two (just don't burn it), and then add the onion and chili pepper. When the onions are golden, add the grated carrots, and the paprika and kumin powder. Mix well, and add a little water to let it boil and soak in all the flavors. While the mixture is cooking for a few minutes on the stove (medium heat) poor the chickpeas in a blender with a little bit of water. Blend until it becomes a paste. Poor it into a bowl, add the 1 cup of pre-boiled quinoa and mix well. Take the onion and carrot mixture off the stove, let it cool and then add to the chickpeas and quinoa. Squeeze out the juice of half a lemon, add the chopped parsley and season with salt and pepper (whatever suits you). Refridgerate the mixture for about 2 hours prior to cooking. When the mixture has been refridgerated, form into veggie burgers, and brown them on each side in olive oil.

Serve the veggie burgers on top of your chioce of bread with avocado and tomato, on a salad or just as it is. It really doesn't matter how you eat them, they're so damn good that you'll enjoy them any kind of way. 

Happy days! :)