I am so excited to share this meal with you! My boys absolutely gobbled the burgers and each had several “sippers” of Curried Peach Soup. The burger makes use of three of my weekly staples: quinoa, homemade hummus and kale; and the gorgeous organic peaches we picked up at the market this week really shine while boosting up Vitamin A, C and Potassium.
Quinoa is such a superb seed! Not only is it incredibly easy to prepare, versatile and yummy but it’s a powerhouse of protein, B vitamins, iron, zinc, potassium, calcium & vitamin E. Here, quinoa shares center stage with the amazing chickpea, aka garbanzo. The chickpea takes on a big role as a binder, but is so mild and creamy that the other flavors come through.
I love that only one pot and one skillet are involved on the messy side of things (if you need to make the hummus, you’ll have the food processor to contend with as well). But, this one take relatively little effort to get great results. To make this guy your own, try changing the spices. You can use another green in place of the kale or try combinations of herbs instead (parsley and cilantro, thyme and oregano, dill). Finishing the patties with rice flour gives a light crust and makes for a pretty golden brown burger.
Use your hands to mix things and you will soon get the feel for the right texture so you will be able to adapt to the ingredients you choose. My hummus recipe is a stiff hummus, actually much more stiff than commercial varieties, so if you are using a store bought hummus you may need to add in the garbanzo flour or rice flour to aid in binding and reduce the moisture level.
(Makes 6 burgers)
1 cup quinoa + 2 cups water
1 Tbsp organic onion powder
2 cloves garlic, whole and unpeeled
1 cup homemade hummus (recipe below)
1/4 cup minced kale (about 2 leaves)
1 teaspoon Frontier All Purpose Seasoning or your favorite herb blend
1 teaspoon smoked paprika
2 Tablespoons Bragg Liquid Aminos
1-2 Tablespoons garbanzo bean flour or rice flour (as needed)
Fresh ground black pepper
Brown rice flour
1 Tbsp Olive oil
Preheat a skillet to medium high heat and pour in the quinoa. Lightly toast the seeds for a minute or two until they start to smell nutty but are NOT burnt. Add in the 2 cups of water, onion powder and unpeeled garlic. Bring the mixture to a simmer and cook for 10-15 minutes or until the water is absorbed. Remove from the heat and fish out the garlic.
Put your softened garlic onto a plate or cutting board and, with the edge of a knife, lightly press on the garlic to squish it out of the peel. Add this back into the quinoa mixture.
Add the hummus, kale, herbs, smoked paprika, Braggs and several grinds of pepper into the quinoa pot and mix well. I like to use my hands for mixing because I get a good feel for the stickiness of the dough and can tell if things are binding together or if I am going to need to adjust with the bean/rice flour and/or water. So, once the ingredients are incorporated take about ½ cup of the mixture and make a ball. If you can shape it into a burger type patty without anything crumbling off or wilting over, then you have the right consistency. If you can’t, and your mixture is too wet, sprinkle 1 Tablespoon of garbanzo flour over the mixture and stir it in. If your mixture is too dry, try adding a teaspoon of water at a time and mixing. We are looking to make a mixture that it neither too wet nor too dry. We want moist. Continue adjusting until you get a patty that holds well on its own.
Divide the mixture into 6 equal bits and form into balls which you will then shape into ¼ inch thick patties.
Get your cast iron skillet hot over a high flame and coat it with the olive oil. Turn the heat to medium. Lightly dredge the patties with some brown rice flour that you’ve put in a shallow bowl or plate. Get your burgers into the skillet and cook for 5 minutes on each side or until you get some browning.
Serve on your favorite bun or GF bread or set up a pretty plate with greens and fresh tomato and avocado. I think a grainy mustard is a wonderful condiment for this burger, but you’ll find your favorite.
3 cups cooked chickpeas
¼ cup tahini
3 cloves garlic
juice of one organic lemon
dash of salt and pepper
1 tsp ground cumin
½ tsp ground chipotle pepper (optional)
Put all ingredients in your blender. Pulse to combine and then blend until a smooth texture is achieved. If needed, stream in a tablespoon or two of veg broth or olive oil to thin the mixture (this step is really dependent on the moisture level of your chickpeas and tahini, so it will vary).
Flavor develops more after a day in the refrigerator, but this is totally great right out of the food processor. Use half the batch for the quinoa burgers and enjoy the remainder with veggies during the week or as an accompaniment for salad, or thin it out with water or almond milk to make a luscious dressing/dip.
My kids LOVE this soup! It’s a great soup for teaching, actually, because each of the components tastes so different on their own. Taste the ingredients one by one before putting everything into the blender and then taste the final product. When combined, the flavor of this golden peachy toned creamy soup is a little sweet, a little spicy. Chill for an hour or more before serving, but don’t keep it for more than a day as the color will go a funny orange and the peach flavor loses something.
Chilled Peach Soup
4 organic peaches
¼ cup coconut flakes
1/2 cup water
1 teaspoon curry powder
½ tsp fresh grated ginger
Wash and pit the peaches. Put everything into the Vitamix and blend on low speed for 10 seconds. Whiz on maximum speed for 30 seconds or until the coconut is thoroughly blended and the mixture is smooth. Transfer to a bowl or container and chill for
at least an hour before serving.
Note: blender or food processor will work but may not yield a smooth texture. If you don’t have a Vitamix, consider using ½ cup of prepared coconut milk instead of coconut flakes and water.