STREAMING NOW: Eden Eats

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“IBS friendly and delish. Came from undressedskeleton.tumblr.com”
READY IN:
50mins
SERVES:
4
YIELD:
4 4 burgers
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: