Red Quinoa Burgers With Black Chickpeas and Prunes
These black chickpea and red quinoa burgers with prunes are easy to make, hold together well and taste super scrumptious. It’s fine to use ordinary chickpeas and quinoa in the recipe if you prefer, but the red and black elements are fun. Serve with caramelised onions, tomatoes & chilli and you’ll find them truly hard to beat.
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Who doesn’t love a good veggie burger? Not many I’m guessing. I’m a big fan, though I don’t make them as often as I should, or, maybe could.
Black Chickpeas
Yes, black chickpeas are a thing. Backalong when we had a productive allotment, we used to grow them. Not that they were keen to give us enough to make a decent meal, but they were a bit of fun. A palmful of them looked like a tiny heap of coal fit for a Cornish Pisky’s grate.
I’ve not come across tinned black chickpeas, however, until I saw them on the Suma website. I had to order a couple of tins straight away along with some red quinoa, prunes, tamarin, wholemeal spelt flour and a few other items. I had a feeling they would make fantastic bean burgers and I wasn’t wrong.
Italians are a lot more adventurous than us when it comes to growing and eating fruit, vegetables and pulses. Black chickpeas have been used in their diet for many years and indeed these Suma black chickpeas or ceci neri are from Italy. The chickpeas are thin skinned, so make for a particularly creamy and interesting coloured hummus.
#BloggerProblems
Earlier this month, my mother came to stay in our new home. It was lovely to have her. She cleared a load of ivy from the garden (plenty of that still to do), cleaned the windows and cooked for me whilst I was at work. What a treat.
I wanted to make something special for her whilst she was here, so I thought it was the perfect time to try out these black chickpea and red quinoa burgers with prunes. I duly made the burgers and a load of stir-fried cabbage to go with them. My mother is trying to keep off the bread.
I set up the photo shoot, hoping to get it done quickly before the burgers went cold. And the very first photo I tried to take failed.
As it turned out, the motor in my lens had broken which meant I had to buy a new one. Of course I didn’t know this at the time, so much time was spent leafing through my camera manual and desperately pressing this and pressing that. The result was no photographs and some very cold burgers. Not quite the treat I’d intended.
So I feel honour bound, for my mother’s sake, to make up for this technological epic fail with another attempt. She may have to feast her eyes electronically, however, as I don’t think I can persuade her to come in person again so soon.
Black Chickpea & Red Quinoa Burgers with Prunes
I have a thing about prunes at the moment. Take a look at my last post for spiced prune chocolate pots with amaretto to find out why. The upshot was that when I decided I wanted to try black chickpeas to make some burgers, I knew prunes would have to be a component.
To keep the burgers as dark as possible, I used red quinoa rather than white. I’ve never actually cooked red quinoa before. I’d heard it took longer to cook than the white variety I’m used to, but I didn’t actually find that to be the case.
I used my Optimum Nutri Force to blitz the mixture into burger handling conformity, but a hand blender or food processor would work just as well. For this recipe I kept some of the whole chickpeas and quinoa and stirred them in afterwards to add a bit of texture.
My black chickpea and red quinoa burgers with prunes turned out even better than I was hoping. They’re easy to form into patties, taste delicious and are full of protein, fibre, vitamins and more.
The prunes help to keep the colour dark, but also give a subtle note of fruity sweetness which works particularly well. I daresay their stickiness helped to hold things together too.
To accompany my new bean burger recipe, I made some caramelised onion, tomato and chilli relish which made a fantastic addition. And of course I used some of my easy peasy homemade vegan mayonnaise too. If you fancy something different though, you could try this vegan burger sauce instead.
Second time around, I also baked some wholemeal spelt burger buns and served with salad leaves and avocado. Subsequently, I’ve found that Waldorf salad goes remarkably well.
A few air-fried rosemary chips rarely go amiss, but actually these burgers are filling enough all on their own.
Other Recipes for Vegetarian Burgers You Might Like
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Thanks for visiting Tin and Thyme. If you make these black chickpea & red quinoa burgers, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Quinoa Chickpea Burgers. PIN IT.
Black Chickpea & Red Quinoa Burgers with Prunes
Equipment
- power blender
Ingredients
- 100 g red quinoa
- 8 prunes (pitted) chopped
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 clove garlic peeled and finely chopped
- 2 large mushrooms wiped and roughly chopped
- 1 tin black chickpeas (400g or 14oz)
- 50 g rolled oats (porridge oats)
- 1 tsp oregano
- 2 tsp smoked paprika
- ½ tsp sea salt smoked sea salt is good if you can get hold of some
- freshly ground black pepper
- 1 tbsp tamari (affiliate link)
Instructions
- Cover the quinoa with water and bring to the boil. Simmer for a couple of minutes then drain and rinse. Cover with fresh water (about 200ml) and add the prunes. Cover the pan, bring to the boil and simmer for 15 minutes. Turn off the heat and leave to steam with the lid on for a further 5 minutes.100 g red quinoa, 8 prunes
- Meanwhile, fry the onions in 1 tbsp of olive oil over a lowish heat until starting to caramelise. Add the remaining olive oil, mushrooms and garlic and fry for a further 5 minutes or until the mushrooms look cooked. Stir occasionally.2 tbsp olive oil, 1 onion, 2 large mushrooms, 2 clove garlic
- Drain and rinse the chickpeas in a sieve or colander.1 tin black chickpeas
- Blitz all of the ingredients, except for ¼ of the chickpeas and ¼ of the quinoa in a blender or food processor until roughly mashed. I used my power blender.50 g rolled oats (porridge oats), 1 tsp oregano, 2 tsp smoked paprika, ½ tsp sea salt, freshly ground black pepper, 1 tbsp tamari (affiliate link)
- Stir together with the remaining chickpeas and quinoa and form into 6 large burgers using damp hands.
- Place on a lined baking tray and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes. Alternatively, fry in a little olive oil for five minutes, turning them over and frying on the other side for another 5 minutes.
Notes
Nutrition Estimate
Sharing
These black chickpea & red quinoa burgers with prunes is my eleventh recipe for the Suma Blogger’s Network. They also go to #CookBlogShare hosted this week by Everyday Healthy Recipes.
Some of the ingredients for this recipe were provided by Suma. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.
Such a delicious vegan burger! The caramelized onion, tomato and chili relish tastes amazing with it.
Yay! So pleased you like it Michelle. Thanks for letting me know. And yes, that relish packs a punch.
These look wonderful and prunes d’agen are a local speciality. Do you think they’d freeze? I can’t see me getting through six at a sitting but making smaller quantities is often too fiddly.
Hi Manda. Local prunes sound wonderful. I know exactly what you mean about fiddly, so I generally try to do batch cooking. I’ve frozen these burgers once baked and they were fine when thawed and reheated.
I’ve recently become an even bigger burger eater than I was previously but, same as you, don’t make them myself as often as I should. I love the sound of the black chickpeas though – they please my inner goth!
Hahaha, I’m not sure I have an inner goth, but there is something rather pleasing about black beans.
I was seriously just looking for a simple and healthy vegan burger recipe! So perfect, so delicious!!! 🙂
Well this may not be the simplest vegan burger around, but it’s really very easy and definitely delicious.
I hate when I get technical hitches in the middle of photos…. Either way, your burgers look and sound amazing. Love the twist with black chickpeas! x
Thanks Kate. I was definitely in a grump about my camera and I ended up not having one for over two weeks.
I’ve never thought of putting prunes in burgers, these sound yummy and so nice of you to make them for your mum!
Thanks Kat. We both thought the prunes worked really well in the burgers. I shall be using them again 🙂
I’ve never come across black chickpeas before! Would love to try them. These veggie burgers sound delicious Choclette 😀 and they’re really healthy too!
Thanks Nadia. The black chickpeas seem a lot creamier than ordinary ones and they had a good flavour too.
I love that you used prunes to add sweetness to the burger! I will have to look for black chickpeas, they sound like a fun way to switch things up!
Yes, I thought the black chickpeas were fun too. But they also tasted better than the average chickpea.
These sound delicious – though the camera malfunction sounds frustrating enough to want to throw them out the window! Glad you got it fixed as your photos in this post are great – I love the photo of the black ingredients. I am thinking black tahini and prunes might pair well for some black baking! Am enjoying your prune cooking – I really love them but haven’t bought them much lately and you are making me long for them
Yes, I quite liked the dark and moody blacks. Black tahini sounds like a lovely idea to pair with prunes. As for the camera, I very nearly gave up the whole blogging thing on the spot!
I’m always in for a nice veggie burger 🙂 love how you thought of prunes! I love them but not many occasions to put them in such a nice use 🙂 thanks for the recipe, Choclette!
Thank you Mari. I’m trying to eat more prunes, so I’m having to be a bit more creative with them.
I got excited when I read the title of this recipe but when I discovered there are prunes in these burgers I got super excited! I am a little bit crazy about prunes. I also really like the smoky notes in these burgers, no doubt they are delicious. Thank you for bringing them to #CookBlogShare!
Glad it’s not just me and prunes. I reckon they are a good addition to lots of savoury food. I forgot to mention the smoky notes, so thank you for noticing 🙂
These look and sound super-yummy, and are definitely now on my to-do list! Like you, I love burgers but rarely make them. Maybe that’s why I love them so much… because I don’t have them very often. In fact, I’ve had burgers three times this year; once on a visit to see my son, and twice in a restaurant in Cluj-Napoca. I think I’m due more burgers! Ha ha!
Have pinned and tweeted – too good not to share! xx
Aw thanks Nico. My burger consumption has not been numerous this year either. They are so good and not at all difficult, I really should make them more often. A restaurant in Cluj-Napoca sounds very exiting and eating burgers with your son has got to be a treat worth having.
These look fabulous Choclette – I have some red quinoa lingering in the cupboard but didn’t know you could get black chickpeas, how exotic! Can’t beat a good veggie burger – I’ll try these out soon.
Black chickpeas taste really good. Do try and find some if you can. As for the red quinoa, I just love the colour.
I’ve never come across black chickpeas and I’d naver have thought to add prines to burgers but I can totall see how it would work. I’ve used apricot in burgers to add a similar sweetness.
Ah yes, I can see apricots working well in burgers too. I think black chickpeas are a well kept secret that is just being slipped out now.
These sound delicious and they look like they’re the perfect burger shape. I’ll have to hunt out some black chickpeas and give them a try. Thanks for linking to my burgers x
Thanks Mandy. I found the mixture really easy to shape – not something I always manage very well with veggie burgers.
I almost prefer veggie burgers to conventional ones and yours sound lush with the added sweetness of dates in there. I had never heard of black chickpeas so thank you for educating me on those! Thank you for including my burger recipe.
Haha, almost but not quite Camilla? CT likes them too, but if there was a choice, he’d go for the meat one every time. But then he doesn’t get to eat much meat – cackles wickedly!
Healthy, filling and delicious..definitely my kind of burger, Choclette.
Thanks Angie. If you’re going to make a veggie burger, it had better be healthy, filling and delicious 😉
These sound unusual but totally delicious! I’ll have to try and get my hands on some black chickpeas as I’d love to try them.
Well you know how much I like unusual 😀 The Suma Italian black chickpeas should be available in health food shops, both on and offline.
I love a good veggie burger. Pinned, Stumbled and yummed this one. Gorgeous!
Thanks Jac. Good veggie burgers are ace. Just needed a few chips to really set them off 😉