I finally finished Gillian Flynn’s novel, Dark Places, the other night. Just a little back story, I read Gone Girl back in January and loved it. I then read her book Sharp Objects and didn’t enjoy it as much as Gone Girl, but I did like it. Since I liked two of her books I figured I should go ahead and read her other book. I started Dark Places back in March and I finished it in September…yeah…what!? Who takes that long to read a book!? I read about 30% of the book and then put it down and never cared to pick it back up.
Once David started commuting I recommended he listen to Gone Girl which he did. I even got to listen to a bunch of it with him on our way back from San Luis Obispo in August from a wedding. We listened to it together for probably a good 3 1/2 hours straight without talking. I never realized how good audio books were! Once David finished Gone Girl, he listened to Sharp Objects and also liked that one. I decided at that point I should probably get back to Dark Places. I’m so glad I did because I ended up really liking it. It’s super dark! Duh…dark is in the title. I think Flynn writes so well, and I can totally picture these messed up characters she describes. I have no idea how she comes up with these stories! I can’t wait to see Gone Girl in the theaters. David and I are already planning a movie date (which we haven’t done since the first Hunger Games). I’m even more excited to see Dark Places when it comes out! I think it’ll be super suspenseful.
Anyway, I suppose I should discuss these vegetarian chickpea quinoa burgers. They are so darn good! While I was resizing these photos I started to drool a little. Is that weird? That’s how good they were.
I try to make super simple bean burgers since they are a weeknight meal for us. I had pinned this recipe long ago, but since it also called for quinoa I didn’t really want to go through the extra step and hence they sat in my pinned recipe board for way too long.
I’m glad I finally worked up the courage and strength to make the little amount of quinoa it calls for because they are totes worth it. The only thing I changed from the original recipe was I added panko rather than bread crumbs and I baked them rather than fried them. I’m not a fan of frying my bean burgers. I generally have bad luck with them breaking but go ahead and fry them up if you don’t want to wait for them to bake. I loved adding the extra buffalo sauce to some mayo and making a spicy mayo and topping it with blue cheese. I’m definitely going to be making these again and again in the future. You should too.
Buffalo Chickpea Quinoa Burgers
Barely Adapted from Once Upon a Cutting Board
1/4 cup quinoa, rinsed
1/2 cup old fashioned oats
1 large shallot, quartered
2 garlic cloves
1 (15oz can) chickpeas, drained & rinsed
1/4 cup Franks Red Hot Buffalo Wing Sauce
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup panko
blue cheese crumbles
1. Preheat oven to 375 degrees. Set aside a lined baking sheet with parchment paper.
2. In a small pot bring 1/2 cup water to a boil. Stir in quinoa. Reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed. Remove lid, remove from heat, and fluff with a fork. Place cooked quinoa into a large mixing bowl and set aside.
3. In a food processor; add oats and process until they turn into fine crumbs. Remove from processor bowl and add to quinoa in large mixing bowl. Next add shallot and garlic to food processor and process until finely chopped. Add in chickpeas and process until finely chopped. Remove shallot, garlic, and beans from the processor to the mixing bowl. Add buffalo sauce, egg, salt, pepper, and panko to the mixing bowl and combine. Form into patties. I used about 1/3 cup to form patties into equal portions. Place patties on lined baking sheet. Bake for 8 minutes, remove from oven to flip, and place patties back in oven for an additional 8 minutes.
4. Assemble burgers by placing bean burgers on a bun and topping them with lettuce, tomato, onion, blue cheese crumbles, and additional buffalo sauce.