Coconut-Curry Chickpea Quinoa Pineapple Burgers

The holidays as a plant-based eater can seem weird. While everyone else is serving their families a traditional ham for Easter, how lame is it to make a pan of broccoli and serve it up with a slab of tofu? Super lame, duh.

I set out this week looking for recipes that could bring the fun flavors of Easter into our home this week, without having to resort to bad vegan meat knock-offs or pasty pieces of lameish holiday food substitutes. Fat slices of fresh pineapple, the sort you glaze and bake with an Easter Ham served as the idea behind this delectable meal. After sitting down to it for dinner last night, I feel confident in promising you that no human alive could possibly eat these perfectly spices quinoa patties and conclude that they’ve been somehow ripped off in the holiday food department.

Perfect flavors. Perfect nutrition. Perfect grilled pineapple. Need I say more?

Here’s how this easy recipe is going to go down in you kitchen.

You puree chickpeas, spice them up, stir them together with cooked quinoa and panko crumbs. You make patties. You pan fry the patties. You become a superhero.

Way easier than surviving a spider bite, having metal grafted to your bones, or crumbling under Kryptonite. For reals.

For extra flavor, you fry your patties in a mixture of olive oil and toasted sesame seed oil. Grrr. It’s good.

And all of those flavors, topped with fresh grilled pineapple.

You really, really are a superhero now. And Easter Superhero.

Does one wear a cape with that get up…or bunny ears?

Print

Chickpea Quinoa Pineapple Burgers

Yield: 4 burgers

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

1 can chickpeas, drained
1/2 cup coconut milk
1/2 teaspoon curry
1/2 teaspoon garam masala
1/2 teaspoon garlic powder
1 teaspoon Goya Adobo Seasoning (or onion salt)
1/4 cup fresh chives or scallions, chopped
1/2 cup quinoa, cooked
2/3 cup panko breadcrumbs
4 slices fresh pineapple
3 tablespoons olive oil
2 tablespoons toasted sesame seed oil
1/4 cup Vegenaise
lime zest
pepper
4 whole wheat hamburger buns
4 teaspoons Earth Balance butter
lettuce

Directions:

Preheat oven to 400 degrees.

Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a Vitamix or food processor. Pulse until pureed. Stir in the chives, Quinoa, and panko crumbs. Form into 4 patties.

Heat a grill pan over medium-high heat. Drizzle the pan with olive oil and a bit of sesame oil. Pan fry patties until golden brown on each side. Then set aside the patties and grill the pineapple until golden brown grill lines appear on each side of the fruit.

Butter the inside halves of the hamburger buns with Earth Balance butter. Bake, buttered sides up, in an oven preheated to 400 degrees until the butter is melted and the buns are toasty.

In a small bowl, stir together the lime zest, pepper, and Vegenaise.

Serve the Chickpea burgers topped with grilled pineapple, your flavored Vegenaise, and a bit of lettuce on top of of your burger buns.

Vegan, vegetarian

Print

Chickpea Quinoa Pineapple Burgers

Yield: 4 burgers

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

1 can chickpeas, drained
1/2 cup coconut milk
1/2 teaspoon curry
1/2 teaspoon garam masala
1/2 teaspoon garlic powder
1 teaspoon Goya Adobo Seasoning (or onion salt)
1/4 cup fresh chives or scallions, chopped
1/2 cup quinoa, cooked
2/3 cup panko breadcrumbs
4 slices fresh pineapple
3 tablespoons olive oil
2 tablespoons toasted sesame seed oil
1/4 cup Vegenaise
lime zest
pepper
4 whole wheat hamburger buns
4 teaspoons Earth Balance butter
lettuce

Directions:

Preheat oven to 400 degrees.

Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a Vitamix or food processor. Pulse until pureed. Stir in the chives, Quinoa, and panko crumbs. Form into 4 patties.

Heat a grill pan over medium-high heat. Drizzle the pan with olive oil and a bit of sesame oil. Pan fry patties until golden brown on each side. Then set aside the patties and grill the pineapple until golden brown grill lines appear on each side of the fruit.

Butter the inside halves of the hamburger buns with Earth Balance butter. Bake, buttered sides up, in an oven preheated to 400 degrees until the butter is melted and the buns are toasty.

In a small bowl, stir together the lime zest, pepper, and Vegenaise.

Serve the Chickpea burgers topped with grilled pineapple, your flavored Vegenaise, and a bit of lettuce on top of of your burger buns.

Vegan, vegetarian

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39 Responses to “Coconut-Curry Chickpea Quinoa Pineapple Burgers”

  1. 1

    Skye on April 4, 2012 at 9:13 am Reply

    I seriously have no idea how you come up with so many recipes that look and sound this yummy. I want to eat my computer screen. I cannot wait to try these!

  2. 2

    Sara on April 4, 2012 at 10:06 am Reply

    These look AMAZING! Definitely making them this week!

  3. 3

    Rana on April 4, 2012 at 10:42 am Reply

    Huh, I made something quite similar for supper last night – minus the superhero grilled pineapple. You will rock the holidays.

  4. 4

    Amy Powell on April 4, 2012 at 12:49 pm Reply

    Oh, yum! Looks great!!

  5. 5

    Michele Brown on April 4, 2012 at 3:08 pm Reply

    I also am amazed at how you come up with these incredible creations of such delicious mouthwatering vegan delights!

  6. 6

    Kadi Strickenberger on April 5, 2012 at 11:24 am Reply

    Hi Brooke! Not sure if you remember me. I was good friends with Yvette and once attended a karaoke party at your house. Good times. I just wanted to tell you how much I’m loving your recipe posts! It can be very difficult to find good, healthy, family friendly meals. You have an amazing talent, thanks for sharing!

  7. 7

    Javelin Warrior on April 13, 2012 at 6:43 am Reply

    I have never seen a burger made from quinoa and I’m fascinated… It looks delicious. I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations…

  8. 8

    Robyn on April 14, 2012 at 6:38 am Reply

    Wow!! We have just decided to eat meats only on weekends (the weekday veg or flexitarian haha) and I’m reading recipes as if I’ve never cooked before (kind of feel like that when the star of most plates has been removed). These were amazing!!! Even my 3 year old son ate it like a champ!! Can’t wait to try some of your other recipes :)

    • Brooke replied: — April 17th, 2012 @ 10:05 am

      Oh! Wonderful! Wonderful!

  9. 9

    Rachel on April 20, 2012 at 10:33 am Reply

    I made these last night and they were fantastic. We skipped the sauce and just used a little BBQ sauce. So delicious!! I will definitely make them again.

  10. 10

    J-lo on April 22, 2012 at 9:59 am Reply

    Did you know we made these? We made these. Well ok, Eldon made these. The aroma alone is incredible. They taste like springtime and hawaii and the jungle, and they are so fresh and light. I wanted to eat three right away, but I saved room for the vegan salads we had with them. Twas the best meal, and just thinking about it right now makes me do a dance.

  11. 11

    Vanessa on April 27, 2012 at 4:29 pm Reply

    Oh wow! What an amazing idea. I’m loving your approach to the plant-based diet!

    • Brooke replied: — May 1st, 2012 @ 9:59 pm

      Well, bless you, Vanessa! THANK YOU!

  12. 12

    Mary on April 30, 2012 at 2:40 pm Reply

    I made these minus the pineapple. I found I had to add some additional seasoning to suit our taste, and the patties did fall apart a bit when I tried to cook them in the grill pan, so I ended up putting them on a flat pan instead, but my husband, who is very much a meat lover, said if we could eat like this every day, he would gladly become a vegan. Actually, I think that would be vegetarian in our case because I made a raita-style yogurt (I don’t think vegans eat dairy products, do they?) with some chopped mint and onion to put over the top. I did not serve the patties on buns and added some roasted brussels sprouts as a side. A really wonderful meal. I had the leftovers for lunch the next day. Great!

    • Brooke replied: — May 1st, 2012 @ 9:57 pm

      WOWZA. That yogurt sauce sounds amazzzzing. I bet a little soy yogurt would do the trick.
      And, thanks for the update on how it worked on your kitchen! Many hands make the perfect recipe!
      And…oh! Your sweet hubby! What a compliment!

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  14. 13

    Bill on May 26, 2012 at 10:55 am Reply

    Excellent recipe, but one small question. Is that supposed to be 1/2 a cup of dry quinoa, or 1/2 a cup once it has been cooked? I have been doing it as 1/2 a cup cooked, and that has worked great.

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  17. 14

    Anton on July 8, 2012 at 7:08 am Reply

    Made these last night. They were delicious, but a little crumbly – I might be tempted to add a touch more coconut milk for moisture. We have a leftover – I think I might try topping it with some mango chutney instead of a pineapple, and with some finely sliced red onion and tomato.

    Thanks for the recipe.

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  21. 15

    hillary on September 30, 2012 at 8:52 pm Reply

    made these tonight— soooo delish! my only complaint was they fell apart pretty quickly and i had a very hard time keeping them together
    but my 3 yo and i loved them…. didnt top w/onions though

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  23. 16

    Rebecca M on January 29, 2013 at 12:15 am Reply

    Just made these tonight. Incredible flavor! They reminded me a lot of Trader Joe’s veggie masala burgers, but a lot healthier and more satisfying. Thank you for the great recipe!

  24. 17

    Kristen G on February 3, 2013 at 12:37 pm Reply

    Hi there-

    I’ve been a vegetarian for seven years and now with two vegetarian children my husband and I are always looking for new recipes that the kids will like too. I made these today for the first time ever and my 2 year ate them up and asked for more. These are delicious!!! Thanks so much for the recipe. Question. Have you ever made them for later in the week? I usually cook on the weekends for the week and was wondering the best prep method to keep them crispy.

  25. 18

    Mel on February 11, 2013 at 11:04 pm Reply

    I am virtually licking the screen – YUM!
    This is going to be my inaugural dish at my new Meatless Mondays! I bet the hubby wont even miss the flesh! Thanks for the recipe.

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  28. 19

    Jamie on April 11, 2013 at 9:35 am Reply

    Just found this, amazing!! I love curry!! Thank you, Brooke!

  29. 20

    Rhiannon on April 13, 2013 at 4:52 pm Reply

    Made these for family dinner tonight – so delicious! I was surprised at how simple they were to make. My parents commented that they were a restaurant-quality meal! The mix of spices is great.

    I was pleased at how well the patties stayed together while frying/flipping. They were a bit crumbly while eating, but that is very much expected of homemade vegetarian burgers.

    Overall, very satisfied. Will definitely make again.

  30. 21

    Bella on April 27, 2013 at 10:15 pm Reply

    This burger looks very delicious! Excellent work and colors! I can taste it through the page!
    ~Bella fr/ SweetnSavoryLife.com

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