Vegetarian

Quinoa and Chickpea Burgers This quinoa and chickpea burger from “VBQ,” a vegan barbecue book from Nadine Horn and Jorg Mayer, uses chia seeds and oats to bind the patty, as well as a trio of salty-sweet liquids - soy sauce, apple cider vinegar and maple syrup - to enhance the flavor. Serve on a bun or on a salad. Addie Broyles For the patties • 1/2 cup quinoa • 1 tablespoon chia seeds • 1 red onion • 4 tablespoons olive oil • 4 cremini mushrooms • 1/2 teaspoon salt • 1 1/2 cups cooked chickpeas • 1 tablespoon soy sauce • 1 tablespoon apple cider vinegar • 1 tablespoon maple syrup • 1/2 cup rolled oats • 2 garlic cloves, minced • 1/2 teaspoon ground allspice • 1/2 teaspoon ground cinnamon For the burger sauce • 1 shallot • 3 tablespoons finely chopped bread-and-butter pickles • 1/4 cup vegan yogurt • 2 tablespoons ketchup • 2 teaspoons agave nectar • 1 pinch salt To assemble • 4 sweet potato buns 4 handfuls salad greens • 3/4 cup finely chopped red cabbage Prepare the quinoa according to the instructions on the package. Then let cool. Grind the chia seeds, mix with 'A cup water and set aside. Thinly slice the onion. Put 1 tablespoon of the olive oil into a hot frying pan and fry the onion over medium heat for 7 minutes. Dice the mushrooms and gently stir into the onion. Season with 1/4 teaspoon salt and cook for another 5 minutes on low heat. Coarsely chop the chickpeas in a food processor with the soy sauce, vinegar and maple syrup. Finely grind the oats in a blender and transfer to a large mixing bowl. Add the garlic, quinoa, chia seed mixture, fried onions, chickpea paste and spices and knead well by hand. Season with 1/4 teaspoon salt. Rest for 10 minutes, knead again and shape the mixture into four patties. For the sauce, finely chop the shallot and mix with the other ingredients in a small bowl. Set aside. Brush the patties with the remaining 3 tablespoons olive oil and cook over direct heat for 4 to 5 minutes each side. Cut the burger buns open and warm them on their cut side over direct heat for 1 minute. Cover the bottom half with salad greens, one patty and some cabbage. Top with sauce and cover with the other half of the bun. Makes 4 burgers.