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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2015
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Transfer the quinoa to a food processor; add edamame, 2 chopped scallions, egg, ginger, garam masala, 1/2 teaspoon salt and cayenne. Pulse until well combined. Form into four 3 1/2-inch patties (a generous 1/2 cup each).

  • 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.

  • Meanwhile, combine yogurt, cucumber, cilantro (if using), pepper and the remaining scallion and 1/8 teaspoon salt in a bowl. Serve the burgers on a tomato slice with the yogurt sauce.

Tips

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 Facts

285.1 calories; protein 14.5g 29% DV; carbohydrates 28.7g 9% DV; exchange other carbs 2; dietary fiber 6.3g 25% DV; sugars 9.1g; fat 13.4g 21% DV; saturated fat 2.4g 12% DV; cholesterol 49.3mg 16% DV; vitamin a iu 1438.7IU 29% DV; vitamin c 22mg 37% DV; folate 251.8mcg 63% DV; calcium 161.3mg 16% DV; iron 3.1mg 17% DV; magnesium 105.5mg 38% DV; potassium 821.6mg 23% DV; sodium 427.5mg 17% DV; thiamin 0.3mg 27% DV.

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/20/2019
Loved these! Made them exactly per the instructions and they were great. I can't wait to have the leftovers for lunch tomorrow! Read More
Rating: 5 stars
04/04/2018
Used coconut oil to cook them. Loved it.. I would just add 1 extra egg:) Read More
Rating: 1 stars
01/24/2018
It's a lot of work for little reward! Very dry and lacking any real flavor. Doesn't hold together well. Extremely disappointed! Read More
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Rating: 5 stars
06/20/2017
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. Read More
Rating: 4 stars
01/10/2017
Left them in the fridge for an hour before cooking which helped keep the mixture together. Tasted yummy Ours kids loved them too. Read More
Rating: 2 stars
07/15/2015
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. Read More
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