Chickpea-quinoa burgers with roasted carrot and parsnip “fries”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chickpea-quinoa burgers with roasted carrot and parsnip “fries”

Signature Sauce

Chickpea-quinoa burgers with roasted carrot and parsnip “fries”

Vegetarian, <600 Calories

2 Servings, 570 Calories/Serving

35–45 Minutes

Not your everyday veggie burgers, our patties blend quinoa and chickpeas for a falafel-inspired result that’s ideal for game day or family dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup rainbow quinoa
  • ¾ pound carrots
  • ¾ pound parsnips
  • 1 red onion
  • 5 ounces baby kale
  • 1 cup cooked chickpeas
  • 1 head baby iceberg lettuce
  • 4 whole wheat buns
  • 2 tablespoons vegan Worcestershire sauce
  • 1 tablespoon Cup4Cup gluten-free flour
  • Burger spice blend (granulated garlic - onion powder - sweet paprika - ground coriander - dried dill)
  • Sunbasket ranch dressing (Greek yogurt - paleo mayo - fresh garlic - Dijon mustard - salt - black pepper - fresh dill)
Chef's Tip
To give our oven “fries” deep color and crisp edges, we preheat the sheet pan in the oven so the carrots and parsnips start to caramelize as soon as they hit the hot pan.

Nutrition per serving

Calories 570, Total Fat 16g (21% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 530mg (23% DV), Total Carb. 91g (33% DV), Fiber 17g (61% DV), Total Sugars 19g (Incl. 0g Added Sugars, 0% DV), Protein 14g
Contains: Milk, Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

  • Heat the oven to 425°F. Place a sheet pan in the oven to warm.
Rinse the quinoa. In a medium sauce pot, combine the quinoa and 4 cups lightly salted water. Bring to a boil and cook uncovered until the quinoa is completely tender and starting to fall apart, 15 to 20 minutes. Drain in a fine-mesh strainer, then transfer to a plate or sheet pan to cool slightly.
While the quinoa cooks, prepare the carrots and parsnips.

2

Roast the carrot and parsnip “fries”

  • Scrub or peel the carrots and parsnips and trim off the ends; cut the carrots and parsnips crosswise into 3-inch lengths, then lengthwise into ¼-inch-wide spears.
Carefully remove the sheet pan from the oven, add the carrots and parsnips, and drizzle with 1 tablespoon oil. Season with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the carrots and parsnips roast, prepare the rest of the meal.

3

Prep the onion and kale

  • Peel and thinly slice the red onion into rings; coarsely chop half the onion for the patties; set aside the remaining onion rings for serving.
  • Finely chop the kale.
  • Rinse the chickpeas. Transfer to a medium bowl; using the bottom of a cup, gently mash to a coarse paste.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the coarsely chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the kale, season with salt and pepper, and cook until wilted, 1 to 2 minutes. Transfer to the bowl with the chickpeas. Wipe out the pan.
While the onion and kale cook, prepare the remaining ingredients.

4

Prep the remaining ingredients; toast the buns

  • Trim the root end from the iceberg lettuce.
  • Tear the lettuce leaves into burger-size pieces.
On a separate sheet pan, place the whole wheat buns, cut sides up, and brush lightly with oil. Toast in the oven until lightly browned, 2 to 3 minutes.
While the buns toast, start assembling the burgers.

5

Assemble the patties; cook the burgers

To the bowl with the chickpea mixture, add the cooked quinoa, Worcestershire, flour, and burger spice blend, season with salt and pepper, and stir to combine. Using wet hands, form into four ½-inch-thick patties.
In the same pan used for the onion and kale, add 2 tablespoons oil. Warm over medium heat until hot but not smoking. Working in batches if needed, add the patties and cook, turning once, until a dark golden-brown crust forms, 3 to 5 minutes per side.

6

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and slather each with 1 tablespoon ranch dressing. Top with a burger, lettuce, and onion rings. Close with the bun tops.

Serve

Transfer the burgers to individual plates. Serve the roasted carrot and parsnip “fries” and any remaining ranch dressing on the side.
Kids Can!
  • Rinse the quinoa.
  • Rinse and mash the chickpeas.
  • Tear the lettuce leaves.
  • Brush the buns with oil.
  • Form the chickpea mixture into patties.
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