It appears I’ve developed a small obsession.
I can’t stop making burgers and sandwiches with beans, potatoes and vegetables in all sorts of flavor combinations. Texture matters to me—maybe more than anything—and I keep tweaking the same basic idea because each version seems to improve on the last. It’s repetitive, yes, but also deliciously satisfying.
And these quinoa patties? They get incredibly crispy. The exterior turns golden and crunchy while the interior stays soft; coarsely chopped chickpeas and a bit of carrot keep them from being mushy, so they’re hearty and substantial. I turned mine into sliders because I love mini versions of food (and having more toppings on a smaller bun is my idea of paradise). Smaller buns mean you can indulge more, and I’m definitely not complaining.
Lately I’ve been in a bit of an obsessive mood about all sorts of things: a movie I rewatch often, a favorite toast-and-hummus combo, fall TV shows, travel plans, nail polish shades, and guilty shopping tendencies. I even find myself repeating the same words because they fit my rambling sentences—sometimes laziness is to blame, sometimes it’s just the way my brain works. It’s exhausting in a strange, energizing way, like my mind is running a marathon.
Mondays aren’t my favorite. I don’t glide back into the workweek easily, and while everyone complains about Mondays, mine usually needs a little culinary motivation to get going. I try to plan something tasty—something I’ll look forward to all day and can stretch into the week if my energy fades. That’s where these quinoa sliders come in.
These quinoa burgers are incredibly versatile. Their crisp texture makes them suitable for sandwiches, salads, or as a side. They work cold as a snack, or chopped and mixed into rice or pasta. In my house they rarely stand alone as a main course, but they shine as part of a spread—served with sliced avocado and chipotle mayo they’re irresistible. Do what you like with them; they adapt well to almost anything.
Crispy Quinoa Sliders
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Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable or chicken stock
- 1 cup cooked chickpeas
- 1/2 cup freshly grated provolone cheese
- 1/4 cup panko bread crumbs
- 1/2 cup chopped carrots
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 large egg + 1 egg white, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 12 multigrain slider buns or dinner rolls
- 2 avocados, sliced for topping
- 1/2 cup chipotle mayo for topping
Instructions
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Add quinoa and stock to a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until the quinoa can be fluffed with a fork. You can do this ahead of time and chill the quinoa so it cools before mixing.
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While the quinoa cooks, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Combine them in a bowl, add panko and mix. Coarsely chop the chickpeas and add to the bowl. Once the quinoa is done, add it and mix well. If warm, let it cool briefly or chill for a few minutes. Add the beaten egg and egg white, salt and pepper, and mix until incorporated. Form the mixture into patties that fit your buns—squeezing and shaping helps them hold together.
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Heat a large skillet over medium-high and add 1 1/2 tablespoons olive oil. When hot, cook 5–6 patties at a time until deeply golden and crispy, about 5 minutes per side. Remove and repeat with the remaining oil and patties. Serve on slider buns with sliced avocado and chipotle mayo.
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I appreciate you so much!
Still obsessed, and happily so.