Bobby Flay's Veggie Burger

Bobby says that he had never met a veggie burger he liked until this one! The recipe came to him during an episode of Beat Bobby Flay, when he had to make a veggie burger on the fly and grabbed mushrooms, quinoa, and chickpeas - the "perfect combination of flavors and textures." This delicious, healthy alternative to the classic beef burger is available at all Bobby's Burger Palaces — and now you can make it yourself at home!

Recipe from Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle by Bobby Flay, Stephanie Banyas, and Sally Jackson. Copyright 2017 by Boy Meets Grill, Inc.

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1 (15.5 oz) Can chickpeas (drained, rinsed, and drained again on a paper towel for at least 15 minutes)
Kosher salt
Freshly ground black pepper
1 Loosely packed cup quinoa
2 tbsp Canola oil
1/2 cup Canola oil (for frying)
1 pound Cremini mushrooms (stemmed and sliced about 1/4 inch thick)
1/4 cup Barbecue sauce
1/4 cup Chopped fresh cilantro
2 Large eggs
1 1/2 cups Quinoa flour

Make the burgers: Line a rimmed baking sheet with absorbent kitchen towels or paper towels. In a food processor, coarsely purée the drained chickpeas. You need 1/2 cup.

In a medium saucepan, combine 2 cups water and 2 teaspoons salt and bring to a boil over high heat. Stir in the quinoa and return to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 25 minutes. Remove from the heat, let sit for 10 minutes, and then fluff with a fork. Spread the quinoa evenly onto the prepared baking sheet and let cool completely. The quinoa can be cooked a day ahead and stored in a container with a tight-fitting lid in the refrigerator.

In a large sauté pan, heat the 2 tablespoons oil over high heat until the oil begins to shimmer. Add the mushrooms and cook for 3 minutes without touching. Stir and then cook until the mushrooms are golden brown and dry, 10 minutes.

Add the barbecue sauce and a splash of water to the mushrooms and cook until the mushrooms are glazed, about 2 minutes; transfer to a medium bowl and let cool to room temperature.

Mix the quinoa, chickpea purée, and cilantro into the mushrooms and season with salt and pepper if needed. Cover the mixture and refrigerate until chilled, at least 2 hours.

Make the sauce: In a small bowl, whisk together the mustard, vinegar, honey, and salt and pepper to taste. Set aside.

In a shallow bowl, whisk together the eggs and a tablespoon of water and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the quinoa flour on a small plate and whisk in 1 teaspoon salt and 1/8 teaspoon pepper.

Form the mushroom mixture into 4 burgers (Bobby likes to use a 4-inch ring mold). Set a burger on a slotted metal spatula and gently dip it into the egg bath. Remove and let excess drip off. Dredge in the quinoa flour and tap off the excess. Transfer to a plate. Repeat with the remaining 3 burgers.

In a large nonstick sauté pan, heat 1/2 cup oil over high heat until it begins to simmer. Fry the burgers in the hot oil until golden brown and crisp, about 2 minutes per side. Drain on a plate lined with paper towels before serving with the mustard-green onion sauce on your favorite bun.