Superiority Veggie Burger

washingtonpost.com

Randy Kepple

1 cup dried red quinoa

1½ cups plus 2 tablespoons water

1¼ teaspoons fine sea salt, plus more as needed

2 medium carrots, scrubbed well and cut into ¼ -inch dice (about 1 cup)

3 tablespoons vegetable oil, plus more as needed for frying

1 large yellow onion, chopped (about 1½ cups)

1 tablespoon fennel seed, toasted and ground (see NOTES)

1 teaspoon chili powder

½ teaspoon freshly ground black pepper

1 cup cooked or no-salt-added canned chickpeas, rinsed and drained

1 teaspoon white wine vinegar

½ cup coarse dried bread crumbs, such as panko

¾ cup walnuts, toasted and crushed (see NOTES)

3 tablespoons fresh lemon juice (from 1 lemon)

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon Sriracha or other hot chile sauce

2 tablespoons potato starch

8 soft buns, toasted, for serving

Directions at washingtonpost.com

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