Quinoa Veggie Burgers recipe

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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

Nutrition Info

186.5 calories
carbohydrate: 21.8 g
cholesterol: 24.2 mg
fat: 8.7 g
fiber: 3.8 g
protein: 6.8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 164.5 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Stir peas and corn into the quinoa mixture, refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.

  4. Heat olive oil in a skillet over medium heat, fry patties until golden brown, 4 to 5 minutes per side.

  5. Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.

Recipe Yield

8 servings

Recipe Note

We love all kinds of veggie burgers, but this is one of our favorites. Bulgur can be substituted for the quinoa if desired.

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