Description
We love all kinds of veggie burgers, but this is one of our favorites. Bulgur can be substituted for the quinoa if desired.
Ingredients
- ¾ cup water
- ½ cup quinoa
- 1 carrot
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 6 small green onions, chopped
- ¼ cup whole wheat bread crumbs
- 1 egg, slightly beaten
- 1 clove garlic, minced
- 1 teaspoon ground cumin, or to taste
- ¼ cup peas
- ¼ cup corn kernels
- 2 tablespoons olive oil
- ½ cup plain yogurt
- 3 tablespoons tahini
- 1 lemon, juiced
- 1 tablespoon chopped fresh cilantro, or to taste
- 1 teaspoon hot Madras curry powder
Instructions
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until quinoa is tender and water has been absorbed
- 15 to 20 minutes.
- Process carrot in food processor until roughly chopped; add quinoa
- garbanzo beans
- green onions
- bread crumbs
- egg
- garlic
- and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
- Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together
- about 15 minutes. Form quinoa mixture into patties.
- Heat olive oil in a skillet over medium heat; fry patties until golden brown
- 4 to 5 minutes per side.
- Stir yogurt
- tahini
- lemon juice
- cilantro
- and curry powder together in a bowl. Serve burgers with tahini sauce.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 8