I don’t often eat meatless dinners, but when I do, they better be damn good.
Get it? The reference to the world’s most interesting man? No? That only works with beer? Ok. Well, these burgers did not disappoint. You see, roomie #1 is vegetarian. Well, technically she’s like a halfway vegan. Get enough beers in her and you just might catch her eating pizza with sausage and cheese. Which is why I love her.
But the point is that cooking with someone who doesn’t eat meat and cheese (whaaaa? no cheese?!?!?) has really forced me to think outside the box, and I am oh so glad for that, because these really were so good. The veggie patty itself was awesome. But then you go and throw peanut sauce over the top? I die.
I want to literally face plant myself in peanut sauce. And then go swimming in it. And then have it again for dessert. Catch my drift? I really love peanut sauce. And I really loved these burgers. Which is why I’m on meal #3 in a row with them and not even the teensiest bit upset about it. So make them, love them, and love roomie #1 for broadening our horizons.
For the burgers:
- ½ cup uncooked quinoa
- 2 tsp. olive oil, divided, plus more for pan
- 1 cup water or veggie broth
- 1 (15 oz) can chickpeas
- ¾ cup old fashioned oats
- ½ cup yellow cornmeal
- 1 tsp. kosher salt
- ¼ tsp. smoked paprika
- 2 cloves garlic, minced
- 1 tsp. sesame oil
- 1 large egg
- 1/3 cup diced red bell pepper
- 1/3 cup diced red onion — y’all know how I feel about raw onion, so I sauteed the onion for a few minutes before mixing them in with the rest of the burger ingredients. Entirely up to you if you want to add this extra step
For the slaw:
- 2 cups coleslaw cabbage mix (the ones that have green cabbage, carrots, and red cabbage already in the bag together) — feel free to go the route of chopping your own if you’re ambitious. I prefer my meals as easy as possible
- juice of 1 lime
- dash of salt
For the peanut sauce:
- ¼ cup creamy peanut butter
- 2 tbsp. honey
- 1 tbsp. soy sauce
- 1/2 tsp. grated fresh ginger
- ½ tsp. crushed red pepper flakes
- Juice of 1 lime
- 2 tbsp. water
- Toasted burger buns
- Coarsely chopped peanuts
- In a fine mesh strainer, rinse the quinoa well. Shake vigorously to remove as much water as possible. Heat 1 teaspoon of the oil in a small saucepan over medium-high heat. Add the drained quinoa to the pan and cook, stirring frequently, until lightly toasted, 2-3 minutes. Stir in the water or veggie broth and bring to a boil. Lower the heat to a simmer, cover, and let cook for 15 minutes. Remove from the heat and let stand covered, 5 more minutes. Remove the lid, fluff with a fork, and set aside to let cool.
- In the bowl of a food processor, combine the chickpeas, oats, cornmeal, salt, paprika, garlic, and sesame oil. Process until the mixture is finely ground and well blended. Pulse in the egg until combined. Transfer the mixture to a large mixing bowl. Fold in the cooled quinoa, diced red pepper and onion, as well as an additional 1 teaspoon of olive oil. Stir together gently until evenly mixed.
- Form the mixture into patties (about 5, depending on how big you make ’em).
- To make the slaw, combine the cabbage, lime juice, and salt in a bowl. Toss to combine. Set aside.
- To make the sauce, combine all ingredients in a small bowl or liquid measuring cup. *Note: I originally found the sauce to be too runny, and added extra peanut butter. I’d recommend combining all ingredients except the water, and using your own judgement as to whether you need to add the water. Whisk together until well blended and smooth. Stick in fridge until you’re ready to use.
- To cook the burgers, add a generous drizzle of olive oil to a large skillet and heat over medium-high. Coat the bottom of the skillet with the oil. Add the patties to the pan and cook, turning once, until both sides are browned and the patties are cooked through, about 6-8 minutes total. Remove the cooked patties from the pan.
- Assemble the burgers on toasted buns topped with the slaw, a drizzle of peanut sauce, chopped peanuts and a squeeze of lime juice, as desired.
Yields: About 5 burgers, depending on the size of your patties
Recipe slightly adapted from: Annie’s Eats