Mediterranean Quinoa Burgers
Ingredients
Burger Patties
-
1
lb.
dry garbanzo beans
-
Enough
water
to cover the beans
-
3
cups
cooked and cooled quinoa (about 1 ½ cups dry)
-
1
small
onion, roughly chopped
-
2
large
eggs, beaten
-
¼
cup
chopped flat leaf parsley
-
¼
cup
chopped cilantro
-
4
Tbsp.
garbanzo bean flour
-
1
Tbsp.
Kosher salt
-
1
Tbsp.
ground cumin
-
1 ½
tsp.
minced garlic
-
1
tsp.
baking soda
-
1
tsp.
ground black pepper
-
½
tsp.
cayenne pepper
Cucumber Yogurt Sauce
-
1
cup
plain full-fat Greek yogurt
-
½
ea.
English cucumber, shredded and squeezed dry
-
1
Tbsp.
lemon juice
-
1
Tbsp.
chopped fresh dill
-
¼
tsp.
finely minced garlic
-
¼
tsp.
kosher salt
Instructions
- Soak the beans in water for at least eight hours, then drain and rinse.
- Mix all cucumber yogurt sauce ingredients and refrigerate.
- In a food processor, blend beans, quinoa, onion, eggs, parsley, cilantro, flour, salt, cumin, garlic, baking soda, pepper, and cayenne until it holds together.
- Form the mixture into 10 burger patties and refrigerate for at least 20 minutes.
- Preheat the grill to 350°F for direct heat.
- Oil the grill grates and cook patties for about five minutes on each side.
- Serve in lettuce wraps or buns with toppings.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
70mg
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