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
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.