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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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IBS friendly and delish. Came from Ingredients:
3/4 cup water |
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 (i use 2 egg whites) |
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 pita bread (each 6 inches) |
1/2 english cucumber, thinly sliced diagonally |
Directions:
1. 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.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoons salt and 1/4 tsp pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4 inch 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 heat; cook burgers until browned and cooked through, 8-10 minutes per side.
4. 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.
5. If you want to double the recipe, I suggest you make two batches as my food processor was overwhelmed when I doubled the recipe.
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