No burger roundup could be complete without a good (really, truly GOOD) veggie burger recipe. This one can be easily adjusted to go from vegetarian to vegan, too. Oh, and beet ketchup. It’s our new favorite revelation.

Quinoa Tabbouleh Chickpea Burger with Beet Ketchup & Roasted Peaches

for burgers:

3 cups canned chickpeas, drained and rinsed
¾ cup quinoa tabbouleh
1 tsp paprika
1 tsp cayenne
2/3 cup chickpea flour
1 large egg, lightly beaten (eliminate to make recipe vegan)
6 cloves garlic, finely minced
½ small onion, peeled and roughly chopped
large handful fresh mint, chopped
½ tsp ground black pepper
grapeseed oil for frying
salt to taste

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.

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.


for roasted peaches:

3 large ripe peaches
1-2 T coconut oil
1 tsp cinnamon

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.


for beet ketchup: 

4 beets, peeled, quartered, and roasted (roast at 400 degrees Fahrenheit for 15-20 minutes)
½ cup apple cider vinegar
1/3 cup brown sugar
¼ cup diced onion
3 dashes Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground coriander
2/3 cup water

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.

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.

Enjoy!


You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market. 

Click here to find the one that’s closest to you.

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