(The ad below will not display on your printed page)
Indian Edamame Quinoa Burgers
EatingWell Test Kitchen
“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.”
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
1Combine 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.
2Transfer 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).
3Heat 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.
4Meanwhile, 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.