Recipe: Veggie Burger


PER SERVING: Calories 555; Protein 23g; Carbohydrates 79g; Dietary Fiber 13g; Sugar 6g; Total Fat 17g; Saturated Fat 2g

Full disclosure: I had never met a veggie burger that I liked—until now, that is. A few months ago, I had to create a veggie burger on the fly for a battle on my show Beat Bobby Flay. Don’t ask me what made me grab mushrooms, quinoa, and chickpeas off the pantry shelves, but I am glad I did. The trio makes a perfect combination of flavors and textures. The star ingredient is the quinoa flour, found just about everywhere these days; it provides crunch that regular all-purpose flour doesn’t. While this burger is not a hamburger, I still think it is pretty delicious, and it’s now featured at all the Bobby’s Burger Palaces. Top it as you like and serve it on your favorite bun.


1 (15.5-ounce) cans chickpeas, drained, rinsed, and drained again on paper towels for at least 15 minutes
Kosher salt and freshly ground black pepper
1 cup (loosely packed) quinoa
2 tablespoons canola oil, plus ½ cup for frying
1 pound cremini mushrooms, stemmed and sliced about ¼ inch thick
Scant ¼ cup barbecue sauce
¼ cup chopped fresh cilantro
2 large eggs
1½ cups quinoa flour

3 tablespoons Dijon mustard
3 tablespoons whole-grain mustard
1 tablespoon red wine vinegar
1 teaspoon honey
¼ cup sliced green onion, dark and pale green parts
Kosher salt and freshly ground black pepper


1. Make the burgers: Line a rimmed baking sheet with absorbent kitchen towels or paper towels. In a food processor, coarsely puree the drained chickpeas. You need ½ cup.

2. In a medium saucepan, combine 2 cups water and 2 teaspoons salt and bring to a boil over high heat. Stir in the quinoa and return to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 25 minutes. Remove from the heat, let sit for 10 minutes, and then fluff with a fork. Spread the quinoa evenly onto the prepared baking sheet and let cool completely. The quinoa can be cooked a day ahead and stored in a container with a tight-fitting lid in the refrigerator.

3. In a large sauté pan, heat the 2 tablespoons oil over high heat until the oil begins to shimmer. Add the mushrooms and cook for 3 minutes without touching. Stir and then cook until the mushrooms are golden brown and dry, 10 minutes.

4. Add the barbecue sauce and a splash of water to the mushrooms and cook until the mushrooms are glazed, about 2 minutes; transfer to a medium bowl and let cool to room temperature.

5. Mix the quinoa, chickpea puree, and cilantro into the mushrooms and season with salt and pepper if needed. Cover the mixture and refrigerate until chilled, at least 2 hours.

6. Make the sauce: In a small bowl, whisk together the mustards, vinegar, honey, and salt and pepper to taste. Set aside.

7. In a shallow bowl, whisk together the eggs and a tablespoon of water and season with ¼ teaspoon salt and ¹⁄8 teaspoon pepper. Put the quinoa flour on a small plate and whisk in 1 teaspoon salt and ¹⁄8 teaspoon pepper.

8. Form the mushroom mixture into 4 burgers (I like to use a 4-inch ring mold). Set a burger on a slotted metal spatula and gently dip it into the egg bath. Remove and let excess drip off. Dredge in the quinoa flour and tap off the excess. Transfer to a plate. Repeat with the remaining 3 burgers.

9. In a large nonstick sauté pan, heat ½ cup oil over high heat until it begins to simmer. Fry the burgers in the hot oil until golden brown and crisp, about 2 minutes per side. Drain on a plate lined with paper towels before serving with the mustard–green onion sauce.




Images and recipes courtesy of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC. Copyright 2017 by Bobby Flay, Stephanie Banyas, and Sally Jackson from Bobby Flay Fit