Greek Quinoa Burger
I’ve had this recipe on my my “Healthy Foodie” Pinterest board forever now and just finally got around to trying it out.
What’s the point of pinning things if you never try them, right?
As I mentioned last week, we are moving, and you should see the state of my apartment. Boxes have turned our little living room and kitchen into a maze and just about every door way is obstructed.
It’s an accomplishment that I cooked anything at all in that kitchen, let alone something from Pinterest.
I feel terrible that I’m super busy with my new job and can’t help with the move as much as I would like to. The least I can do, while my amazing finance takes care of all the “issues” (and calling them issues is putting it nicely), is make him a healthy/tasty lunch.
These quinoa burgers turned out better than I imagined. The seasoning was perfect. I used real tzatziki sauce though instead of plain Greek yogurt. Without the sauce the burger might be slightly dry so don’t be shy with the TZATZIKI!
Shopping List (adapted from Martha Stewart)
1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
2 tablespoons olive oil
4 pitas (each 6 inches)
1/2 cucumber, thinly sliced
Shopping list for Tzatziki Sauce1 cup Fage Total 0% Greek Yogurt
1 teaspoon fresh or dried dill
1/2 of a lemon
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. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 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. Peel the skin off your cucumber for the tzatsiki sauce. Cut cucumber into smaller pieces that fit in your food processor and pulse until the cucumber is like mush. Pour the cucumber puree into a strainer to reduce the water content, adding a pinch of salt will help draw out even more water.
5. In a large bowl add your cup of Greek yogurt, dill, cucumber puree and the juice of half of a lemon, a dash more salt and pepper, then mix thoroughly. The longer it sits the better the flavor will be! You can use more or less lemon juice, but I really love how it brightens up the sauce.
6. Serve your burgers in a pita with slices of cucumber and generous amounts of tzatziki.