Summer might be coming to a close but burgers are always in season. This vegan burger recipe features protein-rich quinoa, high-fiber chickpeas and healthy fats from Kalamata olives.

Quinoa Olive Burgers

Serves 6

Ingredients:

• 1 tablespoon olive oil plus more for brushing
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped carrot
• 1/2 cup finely chopped pitted Kalamata olives
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 1-3/4 cups cooked ivory or red quinoa
• 1 cup canned or cooked chickpeas
• 1/4 cup all-purpose flour
• 1 teaspoon tamari
• 2 tablespoons tahini

Directions:

1. Heat oil in a small skillet over medium heat.
2. Add onion, celery, carrot, and olives, and cook, stirring often, for 2 to 3 minutes.
3. Season with coriander, paprika, salt and pepper.
4. Transfer veggie mixture to a food processor. Add quinoa, setting 1/2 cup aside. Add chickpeas, setting 1/2 cup aside.
5. Pulse until ingredients come together but do not puree.
6. In a large bowl, mash the reserved quinoa and chickpeas with flour, tamari, and tahini.
7. Add quinoa mixture from food processor to bowl and mix together, adding a bit more tahini or water, if mixture seems too dry to form patties.
8. Shape mixture into 6 patties. Place them on a baking sheet and refrigerate for 1 hour.
9. When ready to cook, preheat oven to 400 degrees F.
10. Brush both sides of patties with olive oil. Bake for 10 to 12 minutes, flipping after 5 minutes, until patties are lightly browned.
11. Serve hot on your favorite bun and toppings.

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