This unique “Egg BBQ” dish reimagines the classic burger with a vegetarian twist. The star is a savory patty made from tri-colored quinoa, chickpeas, and sesame seeds, bound with egg and spiced with cumin and garlic. It offers a satisfying crunch and deep, earthy flavors that hold up beautifully on the grill. Served alongside charred haloumi slices, these patties are nestled in warm toasted rolls and topped with peppery rocket and ripe tomato slices. It’s a hearty, protein-packed meal perfect for summer barbecues or a robust weeknight dinner. The combination of smoky grill marks, creamy cheese, and fresh greens creates a complex texture profile that feels indulgent yet wholesome. Ideal for those looking to elevate their vegetarian grilling game with bold, home-style flavors.
Egg Bbq
Description
This unique "Egg BBQ" dish reimagines the classic burger with a vegetarian twist. The star is a savory patty made from tri-colored quinoa, chickpeas, and sesame seeds, bound with egg and spiced with cumin and garlic. It offers a satisfying crunch and deep, earthy flavors that hold up beautifully on the grill. Served alongside charred haloumi slices, these patties are nestled in warm toasted rolls and topped with peppery rocket and ripe tomato slices. It&# 226;ÂÂs a hearty, protein-packed meal perfect for summer barbecues or a robust weeknight dinner. The combination of smoky grill marks, creamy cheese, and fresh greens creates a complex texture profile that feels indulgent yet wholesome. Ideal for those looking to elevate their vegetarian grilling game with bold, home-style flavors.Ingredients
Directions
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Cook the tri-coloured quinoa according to package instructions, then drain well and let it cool slightly.
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In a large bowl, mash the rinsed chickpeas with a fork until they form a coarse paste but still have some texture.
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Add the cooked quinoa, sesame seeds, crushed garlic, ground cumin, whole egg, and extra egg yolk to the chickpeas. Mix thoroughly until a cohesive mixture forms.
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Divide the mixture into 4 equal portions and shape them into flat patties, about 1 inch thick.
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Heat 1 tablespoon of oil in a large skillet or on a grill pan over medium-high heat.
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Cook the patties for about 4-5 minutes per side, until golden brown and firm enough to handle. Remove and keep warm.
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In the same pan, add the remaining tablespoon of oil and grill the haloumi slices for 1-2 minutes per side until marked and slightly softened.
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Toast the split bread rolls lightly in a toaster or on the grill.
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Assemble the sandwiches by placing a grilled quinoa patty and a slice of haloumi on each roll bottom.
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Top with fresh rocket leaves and tomato slices before closing with the roll top. Serve immediately.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 357.1kcal
- % Daily Value *
- Total Fat 19.2g30%
- Saturated Fat 3.2g16%
- Cholesterol 135.0mg45%
- Sodium 18.9mg1%
- Total Carbohydrate 42.4g15%
- Dietary Fiber 11.6g47%
- Sugars 1.8g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
