It feels strange not to be writing about pizza or breakfast for once.
I practically lived on pizza, breakfast and kettle corn the past few days. We bought a huge container of kettle corn yesterday and finished it on the drive home, practically fighting over who got the last handful. It was glorious — and now my car needs a good cleaning.
About these bean burgers: they’re a small miracle in my house. My husband, who normally prefers meat, has started eating some meatless meals. It might be a fluke, or maybe he’s just hungry when he tries them, but he happily grabbed one of these for lunch the day I made them. Sweet potato chips on the side probably helped his decision — they count as a vegetable, right?
These burgers fit in with my other bean-and-quinoa favorites. I love making them on a weekend because the recipe yields plenty of patties, which means leftovers for lunches and creative second meals. I reheat them into another burger, tuck them inside a grilled cheese as a patty melt, chop them into salads, or eat them plain with dips and sides. They’re flexible and reliable.
This recipe is an autumnal twist on my crispy quinoa sliders, with an extra-crisp exterior. And yes — I added Brussels sprouts and apple directly into the patties. Before going into the burgers, the sprouts and apple are sautéed and finished with balsamic vinegar so they stay savory with just a hint of sweetness, which complements the beans and quinoa nicely.
To top the burgers, I made a simple apple cider slaw because I had leftover apple cider and couldn’t resist. I’ve never been a fan of heavily creamy slaws, but vinaigrette-based slaws are perfect on sandwiches — they provide bright, tangy crunch that keeps everything lively. I love tart, briny flavors, so this sort of slaw lands perfectly for me.
I also sautéed garlicy, buttery mushrooms to layer under the slaw for extra richness and texture. If you’re in a mushroom phase like I am, these add the perfect savory counterpoint to the slightly sweet slaw and crispy patty.
These come together fairly quickly and are especially satisfying when you want something hearty but not meat-based for lunch or an easy dinner.
Crispy Autumn Veg Burgers with Apple Cider Slaw
6 to 8 burgers
40 mins
Ingredients
- 2 tablespoons olive oil
- 2 leeks, trimmed and sliced
- 1 small apple, chopped
- 1/2 pound Brussels sprouts, stems removed and halved
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons balsamic vinegar
- 1 cup cooked quinoa
- 1 1/2 cups chickpeas
- 2 large eggs, lightly beaten
- 1/3 cup flour
- 1/4 teaspoon smoked paprika
- 6 ounces Havarti cheese, sliced
For serving
- 2 tablespoons olive oil
- 12 ounces sliced mushrooms
- Salt and pepper to taste
- Whole wheat buns
Apple cider slaw
- 1/3 cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- Pinch of salt and pepper
- 1 head savoy cabbage, sliced and chopped
Instructions
- Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the leeks, apple and Brussels sprouts, season with salt and pepper, and cook until slightly softened, about 5–6 minutes. Stir in the balsamic vinegar and cook another minute, then remove from heat.
- Add the cooked veggies to a food processor along with the quinoa, chickpeas and eggs. Pulse until the mixture is in coarse pieces — not pureed — and the eggs are incorporated. Transfer to a bowl and stir in the flour and smoked paprika. Form patties about 2 inches wide and 1 inch thick.
- Add the remaining 1 tablespoon olive oil to the skillet and heat over medium-high. Cook the patties (in batches if needed) about 5 minutes per side, until golden and crisp. Reduce heat to low, add Havarti slices and cook until melted.
- For the mushrooms: heat a skillet over medium-low and add olive oil. Cook the mushrooms until soft, 8–10 minutes, stirring occasionally. Season with salt and pepper.
- Assemble burgers on buns, layering mushrooms and slaw on top of the patties.
Apple cider slaw
- Whisk together the apple cider, apple cider vinegar, honey, oil and a pinch of salt and pepper. Toss with the cabbage until well combined. Taste and adjust seasoning. You can make the slaw ahead and chill; toss again before serving.
Long live fall!