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Serves 4

Ingredients:

1/2 cup rinsed quinoa

10 baby carrots

6 scallions, thinly sliced

15 ounces canned white beans, drained and rinsed

1/4 cup plain dried breadcrumbs

1 large egg, lightly beaten

Coarse sea salt and pepper

2 tablespoons olive oil

1/2 cup plain Greek yogurt

1 tablespoon fresh lemon juice

4 hamburger buns

1/2 cucumber, seeded and thinly sliced diagonally

Directions:

In a small saucepan, bring 3/4 cup water to a boil; add quinoa, 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, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

Form mixture into four 3/4-inch-thick patties. 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 on bun topped with cucumber and yogurt sauce.

The post Greek Style Quinoa Burgers appeared first on The National Herald.

Source: The National Herald
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