Photo Credit to Nicole of the Cooking After Five Blog
When it comes to burgers, beef doesn’t have to be king. In fact, there are times when more vegetarian burger options are sometimes preferred, whether for a change of pace or due to a particular eating lifestyle. So when I came upon this recipe for a Quinoa Burger from Nicole of the Cooking After Five Blog, I knew it would be a great meatless burger alternative to share with all of you.
As for Cooking After Five, its focus is on showcasing recipes for a well-balanced life with an emphasis on eating local, organic produce; yet, still recognizing the need to give in to occasional, but healthy indulgences. You’ll find their recipes to be easy and approachable utilizing ingredients you can find in your local grocery store or farmer’s markets. Click here to see the original post of this recipe.
Quinoa Burgers with Greek Yogurt Dressing
1/2 cup rinsed Bob’s Red Mill, Organic Whole Grain Quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1 large egg
1 cup plain nonfat Greek yogurt
1 Tbs. fresh lemon juice, plus more to taste
Pitas, each 6 inches (2 patties can be stuffed into each pita half)
1/2 large English cucumber, thinly sliced diagonally
In a small saucepan, bring 1 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, about 12 to 14 minutes. Set aside.
In a food processor, pulse carrots until finely chopped. Add cooked quinoa, 3 remaining scallions, beans, egg and cumin. Season with 1/2 teaspoon of salt and freshly cracked pepper. Pulse until combined and mostly smooth. Taste for seasonings and adjust if necessary. Chill quinoa mixture in refrigerator before forming patties.
Heat a large skillet over medium high heat and add two turns of olive oil. Form mixture into 8 small patties (An ice cream scoop can be used to make them uniform), about half an inch thick. Cook for three minutes per side, or until browned and the burgers are heated through. Set on paper towels to drain.
Cut each pita in half and warm in the microwave for 20 seconds. Make the dressing. In a small bowl, combine yogurt, salt and pepper to taste, half the scallions and juice from half a lemon. Stir together and test for seasonings.
To serve, gently open each pita and spoon a little dressing in the bottom. Add two patties, a few cucumbers, and more dressing, as desired. Serves 2, plus generous leftovers.
Use the leftover quinoa mixture to make two large patties topped with a new batch of yogurt dressing, sans pita bread for a few less carbs, if you monitor that sort of thing.
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