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Greek-Style Quinoa Burgers

Categories: Import
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Greek-Style Quinoa Burgers Prep: 35 minutes Total: 35 minutes For the right consistency, use a thick Greek yogurt. You can prepare (but not cook) the burgers up to a day ahead, and then cover and refrigerate until you're ready to use. Ingredients
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
	Coarse salt
	Ground pepper
2 tablespoons	olive oil
1/2 cup	plain nonfat Greek yogurt
1 tablespoon	fresh lemon juice
4 pitas (each 6 inches)
1/2	English cucumber, thinly sliced diagonally
Directions 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. 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.
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.
Meanwhile, in a small bowl, combine yogurt, lemon juice, and the
remaining scallions; season with salt and pepper. Serve burgers in pita
topped with cucumber and yogurt sauce.
First published 2008

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