Greek Style Quinoa Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
•1/2 cup rinsed quinoa•1 medium carrot, cut in large chunks•6 scallions, thinly sliced•1 cup black beans, drained and rinsed•1/4 cup plain dried breadcrumbs•2 1/2 tbsp. pre-ground flaxseed + 1 tbsp. cold water•1 tablespoon ground cumin•Coarse salt•Ground pepper•2 tablespoons olive oil•1/2 cup plain nonfat Greek yogurt•1 tablespoon fresh lemon juice
Makes 4 servings each 3/4" thick and 4" in diameter.
1.In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. Whisk together flax and water in a glass, until it becomes slightly gooey, like the consistency of egg whites. Set aside. Then, in a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, cumin, flaxseed mixture, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3.Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4.Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper.
Serve burgers topped with yogurt sauce. Garnish with remaining scallions.
Number of Servings: 4
Recipe submitted by SparkPeople user TEQUIRA78.
1.In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. Whisk together flax and water in a glass, until it becomes slightly gooey, like the consistency of egg whites. Set aside. Then, in a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, cumin, flaxseed mixture, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3.Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4.Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper.
Serve burgers topped with yogurt sauce. Garnish with remaining scallions.
Number of Servings: 4
Recipe submitted by SparkPeople user TEQUIRA78.
Nutritional Info Amount Per Serving
- Calories: 286.1
- Total Fat: 12.6 g
- Cholesterol: 4.0 mg
- Sodium: 42.2 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 8.4 g
- Protein: 9.9 g
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