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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | medium | Carrots | 6 | medium (4-1/8" long) | green onions | 2 | cups | great northern beans (one 19 fl oz can) | 1/4 | cup | breadcrumbs, Panko | 1 | large | eggs | 1 | tablespoon | Spices, ground cumin | 2 | tablespoons | olive oil | 1/2 | cup (8 fl oz) | Yogurt, plain, low fat | 1 | tablespoon | freshly squeezed lemon juice | 2 | pita, small (4" dia) | pita bread, whole-wheat | 1/2 | cucumber (8-1/4") | English Cucumber | 1/2 | cup | dry quinoa |
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Steps
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Sequence
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Step
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| | 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 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky. | | 3 | Form mixture into four 3/4-inch-thick 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; cook burgers until browned and cooked through, 8 to 10 minutes per side. | | 4 | Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. | | 5 | Serve burgers in pita topped with cucumber and yogurt sauce. |
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