Mediteranean Quiona Burgers
Ingredients:
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1/2 cup uncooked quinoa
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1/4 cup chopped sundried tomatoes (not olive oil packed)
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2 cloves minced garlic
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1, 15-ounce can chickpeas, rinsed and drained
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1 cup old fashioned rolled oats
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1/2 tsp mineralized salt
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1/4 tsp ground black pepper
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1 large egg
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1/4 cup crumbled feta cheese, plus additional for serving (option to use goat cheese as well)
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1 tbsp minced fresh parsley
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Olive oil, for cooking the burgers
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Topping options: avocado, fresh tomato, chopped herbs, sliced onion or whatever else you want!
Directions:
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Place the quinoa in a medium saucepan with 1 cup water and bring to a boil. Reduce the heat to a simmer, then cover the pan and let cook for 15 minutes. Remove the pan from the heat and let stand 5 minutes. Uncover, fluff the cooked quinoa with a fork, and set aside.
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Meanwhile, place the sundried tomatoes in a small bowl and cover with hot water. Let stand for at least 5 minutes to rehydrate, drain, and set aside. (tip: you can save that now flavored water and use it to saute veggies or add to broth in future meal).
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In a food processor, combine the quinoa, chickpeas, oats, garlic, salt, oregano, and pepper. Process until the mixture is nicely ground and blended. Add the egg, then pulse a few times until the egg is combined with the chickpea mixture (it should look like thick, chunky hummus).
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Transfer the mixture to a large mixing bowl, then gently fold in the drained sundried tomatoes, feta, parsley, and basil. Form the burgers into 6 patties. If not ready to cook immediately, place the patties in the refrigerator.
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When ready to cook the quinoa burgers, heat a large skillet over medium. Drizzle generously with olive oil, then cook the veggie burger patties on each side, until both sides are browned and the patties are cooked through, about 8 minutes total. Serve with desired toppings!
Recipe by Robyn Johnson, RDN
