Indian Edamame Quinoa Burgers

Indian Edamame Quinoa Burgers

5 Reviews
From: EatingWell Magazine, July/August 2015

This bunless quinoa burger recipe with an easy yogurt sauce is a staff favorite. Experiment with different seasonings in place of the ginger and garam masala‚ such as garlic and cumin for Middle Eastern flair or garlic and chili powder for a Southwestern spin. Serve with a spinach salad and naan or chapati bread.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup quinoa
  • 1 cup water
  • 8 ounces frozen edamame (about 1½ cups), thawed
  • 3 scallions, chopped, divided
  • 1 large egg
  • 1 tablespoon minced fresh ginger
  • 1¼ teaspoons garam masala
  • ½ teaspoon salt plus ⅛ teaspoon, divided
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ cup low-fat plain yogurt
  • ½ cup chopped English cucumber
  • ¼ cup chopped fresh cilantro (optional)
  • ¼ teaspoon ground pepper
  • 1 very large tomato, cut into 4 thick slices

Preparation

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  1. Combine quinoa and water in a small saucepan. Bring to a boil. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes.
  2. Transfer the quinoa to a food processor; add edamame, 2 chopped scallions, egg, ginger, garam masala, ½ teaspoon salt and cayenne. Pulse until well combined. Form into four 3½-inch patties (a generous ½ cup each).
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Reduce heat to medium and add the burgers. Cook until browned on one side, 3 to 4 minutes. Carefully turn them over, swirl in the remaining 1 tablespoon oil and brown the other side, 3 to 4 minutes more.
  4. Meanwhile, combine yogurt, cucumber, cilantro (if using), pepper and the remaining scallion and ⅛ teaspoon salt in a bowl. Serve the burgers on a tomato slice with the yogurt sauce.
  • Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Unwrap and bake frozen burgers on an oiled baking sheet at 375°F for 20 minutes, turning once.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 burger, 1 tomato slice & ¼ cup sauce
  • Per serving: 285 calories; 13 g fat(2 g sat); 6 g fiber; 29 g carbohydrates; 14 g protein; 252 mcg folate; 49 mg cholesterol; 9 g sugars; 0 g added sugars; 1,439 IU vitamin A; 22 mg vitamin C; 161 mg calcium; 3 mg iron; 427 mg sodium; 822 mg potassium
  • Nutrition Bonus: Folate (63% daily value), Vitamin C (37% dv), Vitamin A (29% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, 1 lean meat, 2 fat

Reviews 5

April 04, 2018
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By: Cranky Frankie
Used coconut oil to cook them. Loved it.. I would just add 1 extra egg :)
January 24, 2018
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By: Pat
It's a lot of work for little reward! Very dry and lacking any real flavor. Doesn't hold together well. Extremely disappointed!
June 20, 2017
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By: WalkerM
My 19 year old asked to make it again which I did. I did this in steps. Made the quinoa at lunch. Made the burgers mid-afternoon and put them in the fridge, then made the topping while the burgers cooked. I would cut back on the 1/4 cup of cucumbers but otherwise, it's on the repeat list.
January 10, 2017
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By: meatfreebyfords
Left them in the fridge for an hour before cooking which helped keep the mixture together. Tasted yummy, Ours kids loved them too.
July 15, 2015
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By: taniamcgowan
Patties fell apart Unfortunately my patties just didn't stick together when I fried in the pan - I followed the recipe, and the only sub I used was coconut oil for frying. On the plus side I just ended up serving as a 'pile' and it still tasted good. Pros: Mixture tasted good Cons: I just couldn't get the patties to stick together in the pan.
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