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Gallery Greek-Style Quinoa Burgers Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 1/2 cup rinsed quinoa 1 medium carrot, cut in large chunks 6 scallions, thinly sliced 15 ounces great northern beans, drained and rinsed 1/4 cup plain dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin Coarse salt Ground pepper 2 tablespoons olive oil 1/2 cup plain nonfat Greek yogurt 1 tablespoon fresh lemon juice 4 pitas (each 6 inches) 1/2 English cucumber, thinly sliced diagonally

Cook’s Notes You can prepare (but not cook) the burgers up to a day ahead, and then cover and refrigerate until you’re ready to use.

Gallery Greek-Style Quinoa Burgers

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Greek-Style Quinoa Burgers

Greek-Style Quinoa Burgers

Greek-Style Quinoa Burgers

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Recipe Summary

prep: 35 mins total: 35 mins

Servings: 4

prep: 35 mins

total: 35 mins

prep:

35 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1/2 cup rinsed quinoa 1 medium carrot, cut in large chunks 6 scallions, thinly sliced 15 ounces great northern beans, drained and rinsed 1/4 cup plain dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin Coarse salt Ground pepper 2 tablespoons olive oil 1/2 cup plain nonfat Greek yogurt 1 tablespoon fresh lemon juice 4 pitas (each 6 inches) 1/2 English cucumber, 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, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

Form mixture into four 3/4-inch-thick patties (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 yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Cook’s Notes You can prepare (but not cook) the burgers up to a day ahead, and then cover and refrigerate until you’re ready to use.

Cook’s Notes

You can prepare (but not cook) the burgers up to a day ahead, and then cover and refrigerate until you’re ready to use.

Reviews (7)

 Add Rating & Review     206 Ratings   5 star values:        45    4 star values:        68    3 star values:        52    2 star values:        26    1 star values:        15

Reviews (7)

Add Rating & Review     206 Ratings   5 star values:        45    4 star values:        68    3 star values:        52    2 star values:        26    1 star values:        15

Add Rating & Review

206 Ratings 5 star values: 45 4 star values: 68 3 star values: 52 2 star values: 26 1 star values: 15

206 Ratings 5 star values: 45 4 star values: 68 3 star values: 52 2 star values: 26 1 star values: 15

206 Ratings 5 star values: 45 4 star values: 68 3 star values: 52 2 star values: 26 1 star values: 15

  • 5 star values: 45 4 star values: 68 3 star values: 52 2 star values: 26 1 star values: 15

    Martha Stewart Member     Rating: Unrated       06/12/2013   These were by far the best veggie burgers I have ever eaten. I followed the recipe to the tee, and thought the cumin was just right. It's a must have with the sauce, so delish and tangy. Highly recommend, it is SO darn good!!!  

Martha Stewart Member     Rating: Unrated       05/13/2013   These were easy to form into patties and held together well, better than any other bean/ grain burger recipe I've tried. I ended up with 5 big burgers about an inch thick and 4" across. We're not big cumin fans so I reduced the cumin to 1/2 tsp and added dried oregano and dill. I also added garlic when I chopped the carrot. The flavor was similar to Falafel.  

Martha Stewart Member     Rating: Unrated       09/05/2012   Pulsed some cilantro into the greek yogurt instead of the suggested ingredients. It was amazingly refreshing.  

Martha Stewart Member     Rating: Unrated       02/13/2012   My family loved these! After reading the other comments, I reduced the cumin to 1t. and added 1t. oregano. I also tossed in some fresh spinach and some ground flaxseed, and added dill to the yogurt topping. I served a Greek salad on the side and we ended up stuffing the salad in the pita, too. It was a big hit!  

Martha Stewart Member     Rating: Unrated       11/15/2011   These were good! I added some flax seed and feta cheese to the burgers. As for the sauce, I added some dill to give it more flavor! When cooking I use pam sprayl, its healthier than using the oil! Would make again!  

Martha Stewart Member     Rating: Unrated       08/09/2011   I am always looking for new ways to get quinoa in my diet, and these are awesome! The Greek yogurt mixture was the perfect compliment to the flavor of the burgers. I will be making these again!  

Martha Stewart Member     Rating: Unrated       06/03/2011   I just made this for dinner and was very dissapointed. I thought this would be a great substitution for regular hamburgers- but no. Even though I put in half the amount of cumin I felt that it completely dominated the burger.

    Martha Stewart Member

    Rating: Unrated 06/12/2013

These were by far the best veggie burgers I have ever eaten. I followed the recipe to the tee, and thought the cumin was just right. It’s a must have with the sauce, so delish and tangy. Highly recommend, it is SO darn good!!!

Rating: Unrated

Rating: Unrated 05/13/2013

These were easy to form into patties and held together well, better than any other bean/ grain burger recipe I’ve tried. I ended up with 5 big burgers about an inch thick and 4" across. We’re not big cumin fans so I reduced the cumin to 1/2 tsp and added dried oregano and dill. I also added garlic when I chopped the carrot. The flavor was similar to Falafel.

Rating: Unrated 09/05/2012

Pulsed some cilantro into the greek yogurt instead of the suggested ingredients. It was amazingly refreshing.

Rating: Unrated 02/13/2012

My family loved these! After reading the other comments, I reduced the cumin to 1t. and added 1t. oregano. I also tossed in some fresh spinach and some ground flaxseed, and added dill to the yogurt topping. I served a Greek salad on the side and we ended up stuffing the salad in the pita, too. It was a big hit!

Rating: Unrated 11/15/2011

These were good! I added some flax seed and feta cheese to the burgers. As for the sauce, I added some dill to give it more flavor! When cooking I use pam sprayl, its healthier than using the oil! Would make again!

Rating: Unrated 08/09/2011

I am always looking for new ways to get quinoa in my diet, and these are awesome! The Greek yogurt mixture was the perfect compliment to the flavor of the burgers. I will be making these again!

Rating: Unrated 06/03/2011

I just made this for dinner and was very dissapointed. I thought this would be a great substitution for regular hamburgers- but no. Even though I put in half the amount of cumin I felt that it completely dominated the burger.

All Reviews for Greek-Style Quinoa Burgers

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Greek-Style Quinoa Burgers

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest