Greek Style Quinoa Burgers

I like to occasionally try to do meatless meals and this is one we tried.  I liked the flavor but for the mess and time, I think I would rather just buy a veggie burger rather than make one.  It was worth a shot though!  (Oh, and of course, the kids loved them even if my husband and I weren't quite as enamored with them.)

Greek Style Quinoa Burgers

Recipe adapted from: http://www.onceamonthmom.com/

1/2 c. quinoa
1 medium carrot, cut into small chunks
3 scallions, sliced thinly
1 can great northern beans, drained and rinsed
1/4 c. dried breadcrumbs
1 large egg, lightly beaten
1 Tbsp. ground cumin
salt/pepper to taste
2 Tbsp. olive oil

Cucumber Sauce

1 container plain greek yogurt

2 baby cucumbers sliced

1 tbsp olive oil

dash lemon juice

salt pepper to taste

1 tsp dried dill

1 1/2 tsp minced garlic

Instructions

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, scallions, beans, breadcrumbs, egg, cumin,salt and 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 cucumber sauce ingredients.  Serve burgers in pita topped with cucumber sauce.

Husband Rating: 2 out of 10

Food for Thought:  This recipe is freezer friendly.  Simply freeze patties after assembling and stack with wax paper in between in a freezer bag.  However, as I said before, there are so many delicious options out there for veggie burgers that I don't think I would make these again.