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Peas, corn and edamame make colorful baked patties held together with oats, quinoa and flax.
Rachelle Johnson

Oat and Quinoa Veggie Burgers with Chickpea Sauce

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Peas, corn and edamame make colorful baked patties held together with oats, quinoa and flax. A creamy chickpea sauce brings tomato, mustard and a little chile to every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Binder Rest Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Patties
  • 1 cup frozen green peas cooked according to package instructions, cooled and drained
  • 1 cup frozen corn cooked according to package instructions, cooled and drained
  • 1 cup frozen shelled edamame cooked according to package instructions, cooled, drained and roughly chopped
  • 1 small carrot grated
  • ½ red onion finely chopped
  • 2 cloves garlic minced
  • ¾ cup rolled oats
  • ½ cup cooked quinoa Prepared in advance; not dry quinoa.
  • 2 tablespoons ground flaxseed
  • 6 tablespoons water For the flax binder.
  • 2 tablespoons tahini Sunflower seed butter is an alternative.
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon fine salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped; Cilantro is an alternative.
  • 1 tablespoon lemon juice
  • 2 tablespoons nutritional yeast Optional.
  • ½ teaspoon chili flakes Optional.
Chickpea sauce
  • 1 cup cooked chickpeas drained; Canned chickpeas work.
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon vegan ketchup
  • 1 clove garlic minced
  • 1 small red chili deseeded and chopped
  • 2 green onions chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2–4 tablespoons water Add gradually for blending.
  • fine salt To taste.
  • black pepper To taste.

Equipment

  • Nonstick skillet
  • lined baking tray
  • oven
  • mixing bowl
  • fork or masher
  • blender or food processor
  • spatula

Method
 

  1. Heat the oven to 375°F (190°C) and line a baking tray. Mix the ground flaxseed with its measured water in a small bowl and leave to thicken.
  2. Cook the chopped onion, garlic and grated carrot in a nonstick skillet over medium-low heat for about 5 minutes, stirring frequently, until softened. The patty formula has no added cooking oil; use a nonstick pan and reduce the heat if the vegetables catch.
  3. Put the prepared peas, corn, edamame, cooked quinoa, softened aromatics, oats, sunflower and pumpkin seeds, and parsley in a bowl. Mash some of the peas and edamame while mixing; keep some vegetable texture.
  4. Add the thickened flax binder, tahini, lemon juice, paprika, cumin, garlic powder, salt and pepper, plus any optional nutritional yeast and chili flakes. Mix thoroughly.
  5. Leave the patty mixture for 10 minutes so the oats and flax can absorb moisture. It should hold together when pressed in your hand.
  6. Divide the mixture evenly into six portions and press firmly into patties on the lined tray. Keep thickness consistent so they bake evenly.
  7. Bake for about 25 minutes, turning carefully halfway through, until golden and firm enough to lift. Let them settle briefly on the tray before moving them.
  8. Put the drained chickpeas, tomato paste, mustard, ketchup, garlic, chile, green onions, oil, lemon juice, salt and pepper in a blender or food processor with some of the sauce water.
  9. Blend until creamy, adding the remaining sauce water only as needed. Keep it thick enough to cling to a patty rather than run off.
  10. Taste the sauce and adjust seasoning. Serve one patty with one-sixth of the sauce per serving; buns, lettuce, avocado and tomato are separate serving additions.

Nutrition

Calories: 305kcalCarbohydrates: 36gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 573mgPotassium: 618mgFiber: 8gSugar: 5gVitamin A: 2075IUVitamin C: 30mgCalcium: 83mgIron: 4mg

Notes

Timing: The 55-minute estimate includes the ten-minute binder rest. It assumes cooked quinoa and cooked, cooled frozen vegetables are ready; preparing these from scratch adds time. Binder: Do not use dry quinoa or pour frozen-vegetable water into the mixture. The chickpeas belong to the sauce; mash peas and edamame in the patties. Swaps: Cooked brown rice replaces cooked quinoa with a chewier finish; cooked chickpeas can replace edamame for a less green, less soy-forward patty. Certified gluten-free oats and verified packaged ingredients are needed for a gluten-free version. Optional additions: Chopped sun-dried tomatoes or olives change both moisture and salt, so add modestly and taste. Air fryer: As an alternative to baking, air fry at 370°F (188°C) for about 14–16 minutes, flipping once; basket size and patty thickness change timing. Make ahead: Freeze baked, cooled patties separately before packing together; best quality within two months. Storage: Refrigerate patties and sauce promptly in separate covered containers for three to four days. Reheat patties to 165°F (74°C) and add sauce afterward. Yield: Six patties and sauce; nutrition excludes buns and optional add-ins.

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