Quinoa White Bean Burgers with Herbed Greek Yogurt

24 Apr

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A protein-rich “veggie burger”. You can certainly put this on your favorite bun but we enjoyed it just like this with sliced cucumber.

Time: 30 minutes                      Serves: 6

Ingredients


  • Burgers


  • 1/2 cup quinoa, cooked according to package instructions and cooled completely
  • 1 medium carrot, cut into chunks
  • 1 1/2 cups Great Northern beans (I used 1/2 cup dry, soaked overnight & cooked until tender, this also equals one 15oz can, drained)
  • 2 garlic cloves
  • 6 green onions, thinly sliced
  • 1/2 cup bread crumbs (I made fresh with gluten free bread), divided
  • 1 egg, beaten
  • 1/2 cup yogurt
  • 3/4 cup shredded cheese (I used an Italian blend)
  • 1 tbsp Dijon mustard
  • zest and juice from 1/2 lemon
  • 1 tbsp cumin
  • sea salt and black pepper – to taste
  • Vegetable or olive oil for cooking
  • Yogurt


  • 1/2 cup Greek yogurt
  • juice and zest from 1/2 lemon
  • 1 tsp Dijon mustard
  • 2 tbsp each fresh dill and chives, roughly chopped
  • sea salt & black pepper, freshly ground – to taste

How to make it


  • Burgers


  • Place carrots, beans, and garlic in the bowl of a food processor fitted with an “S-blade”. Process until smooth. Transfer to a mixing bowl.
  • Add cooked quinoa, 1/4 cups bread crumbs and remaining ingredients. Mix to incorporate. Divide into 6 portions and form into patties.
  • Place remaining bread crumbs into a shallow dish and coat patties. Chill patties in the fridge for at least 15 minutes.
  • Heat cooking oil in a skillet over medium heat. Cook for 8-10 minutes on each side, until golden brown.
  • Yogurt


  • Combine all ingredients and mix to incorporate. Taste and adjust seasoning as needed.
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