Meatless Quinoa and Feta Burgers - Eat Clean with Shira Bocar

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a similar tangy flavor with fewer calories.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option while crushed crackers can be more economical.

Mash one 15 oz can of kidney beans into a coarse paste using a regular masher.

Whisk two eggs in a separate bowl before adding them to the mashed beans.

Add three cups of cooked quinoa to the mixture, starting with about one cup uncooked to achieve this amount.

Mix the quinoa with the mashed beans and eggs until well combined.

Add one minced shallot, one finely grated carrot, three tablespoons of crumbled feta, one teaspoon of coarse salt, and two tablespoons of finely chopped parsley to the mixture.

Combine all ingredients thoroughly until the mixture is vibrant and well incorporated.

Divide the mixture in half and form it into six burger patties.

Chill the patties in the fridge for about half an hour to firm up.

Heat a heavy cast iron skillet over medium heat and add about one tablespoon of olive oil.

Cook the patties in batches for about four minutes on each side until golden brown.

Check the patties after five minutes to see if they are golden brown, then flip them and cook for another four to five minutes on the other side.

Toast whole wheat buns with a little olive oil until crisp.

Spread whole grain mustard on the toasted buns and add fresh parsley leaves.

Top the burger with grilled onions and radicchio, then close the bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens