Ready in about an hour, these Bloody Mary chickpea and quinoa veggie burgers are the perfect vegan main for the cookout. They are made with simple ingredients, like chickpeas, quinoa, chili powder, sunflower seeds, shallots, garlic, and sun dried tomatoes. These quinoa burgers only require some stovetop cooking to come together. Filled with zesty tomato-y Bloody Mary flavours, nourishing beans and whole grains, plus a kick from a homemade horseradish burger sauce, this really is the best quinoa burger recipe.
These flavourful chickpea and quinoa veggie burgers were my first epic grilling attempt of the season. I’m so pleased with how they turned out! I know there are purists who prefer to call them “patties” but I’m staying with burgers 😊
These quinoa burgers have the zesty, zippy, and tomato-y qualities of a Bloody Mary, which is kind of fun! I included some spice, horseradish, a special sauce, fresh lemon, and celery slaw for crunch. I also utilize tomatoes by way of paste AND chopped up sun dried tomatoes. This burger has some intense flavour that stands alone. Aside from set-up time, these took about 25 minutes for me to throw together, which is nice with those jam-packed summer days coming up.
To keep quinoa burgers from falling apart, pack them nice and tight and let them firm up in the fridge for a bit before grilling.
Perfect sides for your quinoa veggie burgers:
- Vegan Potato Salad with Dill Pickle Dressing
- Creamy Mayo-Free Mustard Slaw
- Summer Salad with Arugula, Corn & Spicy Cashew Dressing
- Summer Fruit Salad with Orange & Mint Dressing
Hope you love these unusual and fun quinoa burgers!
Bloody Mary Quinoa Veggie Burgers
Bloody Mary Veggie Burgers
- ⅓ cup uncooked quinoa, rinsed
- 1 ½ cups cooked chickpeas, drained
- ¾ cup raw sunflower seeds
- 1 ½ teaspoons olive oil
- 1 large shallot, fine dice (approximately ½ cup diced shallot)
- 1 clove garlic, minced
- 1 tablespoon chili powder
- ¼ cup sun dried tomatoes (NOT the ones cured in oil) chopped fine
- 1 tablespoon tomato paste
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon finely grated red beetroot (optional–for colour!)
- ½ teaspoon lemon zest
- hot sauce, to taste
- sea salt and ground black pepper, to taste
- 2 tablespoons oat flour (certified GF if necessary)
- 1 rib celery, finely sliced
- 4 kale leaves, tough stems removed & finely sliced
- 1 teaspoon fresh lemon juice
- 1 teaspoon olive oil
- ½ teaspoon prepared horseradish
- 1 part ketchup
- 1 part vegan mayonnaise
- prepared horseradish to taste
- squeeze of fresh lemon juice
- I did a grill set-up to cook mine, but you could certainly pan-fry them as well (. I tried baking them and the results were not great. Better to pan fry in oil or “sear” on oiled foil on the grill to keep it together.
- Also, the grated beet really is just for colour. You could totally skip it if beets aren’t your thing.
- Place the quinoa in a small saucepan. Cover the quinoa with ⅔ cup filtered water. Turn the heat onto medium high and bring quinoa to a boil. Simmer until all water has been absorbed, about 15 minutes. Set aside.
- While quinoa is cooking, in a large bowl, mash the chickpeas with a potato masher or fork. There should still be some slightly larger pieces of chickpea. Set aside.
- Grind the sunflower seeds in a food processor or the dry container of a Vitamix (or similar). It should look like almond meal with a few whole seeds remaining. Transfer ground sunflower seeds to the bowl with the chickpeas. Add the cooked quinoa to the bowl as well.
- Rinse out the saucepan, and return it to the heat. Add the olive oil to the pan and let it heat up. Add the shallots to the pan and saute until slightly soft, about 3 minutes. Add the garlic and chili powder to the pan. Stir and cook until garlic is fragrant, about 30 seconds. Remove the shallot mixture from the heat and add it to the bowl with the chickpeas and quinoa.
- To the chickpea mixture, add the sun dried tomatoes, tomato paste, Worcestershire sauce, grated beetroot, lemon zest, hot sauce, salt, and pepper. Stir mixture with a spatula thoroughly to combine, or use the back of the tines of a fork to “rake” the mixture together. Sprinkle the oat flour over to of the mixture. With your hands, bring the burger mixture together one more time.
- Divide the burger mixture into either 4 or 6 patties, carefully but firmly patting them together with your hands. Set a piece of parchment paper on a baking sheet. Lay the formed burgers on the lined baking sheet as you finish them. Cover the burgers with plastic wrap and let them set up in the refrigerator for at least 30 minutes.
- Make the slaw: In a medium bowl, combine the celery, kale, lemon juice, olive oil, horseradish, salt, and pepper. Cover and place in the refrigerator until ready to serve.
- Make the burger sauce: In a small bowl, whisk together the ketchup, mayonnaise, horseradish, and lemon juice. Cover and place in the refrigerator until ready to serve.
- Preheat your grill to medium high. Lay a sheet of foil over the grates and grease the foil with either a spray oil or brushed-on olive oil. Place the burgers directly onto the foil and bring the lid down. Cook the burgers on one side for 8-10 minutes. Open the grill back up, very carefully flip the burgers over, and then close the lid again. Cook the burgers for another 8-10 minutes, or until you see some light charring.
- Serve the bloody mary veggie burgers hot on toasted buns or in crisp butter lettuce leaves with the slaw and burger sauce. Enjoy!