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“IBS friendly and delish. Came from”
4 4 burgers

Ingredients Nutrition


  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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