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Active: 30 min Total: 35 min

Ingredients

Metric
Servings:
4
Mediterranean Turkey Burgers:
  • Quinoa - 1 cup , dry
  • Sundried tomatoes (in oil) - 1/3 cup , chopped
  • Onions, medium and red - 1 , 1/2 diced, 1/2 sliced for burger toppings
  • Mint, fresh - 2 sprigs , chopped
  • Garbanzo beans (14 oz / 387 g) - 1 can , rinsed
  • Garlic, crushed - 1 Tbsp
  • Salt, kosher - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Cheese (opt) - 4 slices (your fave burger cheese - we love creamy fontina)
  • Burger buns - 4
  • Tomatoes, medium - 1 to 2 , sliced (for burgers)
  • Burger condiments of choice -
Greek Salad:
  • Mint, fresh - 2 to 3 sprigs , chopped
  • Cucumbers, English or Persian - 1 lb
  • Tomatoes, grape or cherry - 1 pint , halved
  • Romaine hearts - 1 , chopped
  • Lemon juice - 1 1/2 Tbsp
  • Oil, olive - 3 Tbsp
  • Cheese, feta (opt) - 4 oz , crumbled

Prep

  1. Quinoa - Combine with 1 1/2 cup (353 ml) of water and some salt in a saucepan. Bring to a boil and then simmer covered until cooked through
  2. Sundried tomatoes / Red onion / Mint (for both burgers & salad) - Prep as directed
  3. Veggie patties - Combine quinoa, beans, sundried tomatoes, red onion, half of mint, garlic, salt, and some pepper in a food processor. Divide into 4 patties. Cover and refrigerate if not making right away

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Make

  1. Preheat oven to 375F (191C) degrees
  2. Heat a skillet over medium high heat. Add 1 tbs. (15 ml) oil and then patties to heated oil. Sear for 3 minutes on each side and then finish in oven. Bake for 12 minutes. Top with cheese in the last 3 minutes. Toast buns on a sheet pan in the last 5 minutes
  3. While burgers are baking, chop cucumbers, tomatoes, and romaine for salad. Make vinaigrette by mixing lemon juice and oil. Toss salad ingredients together with rest of the mint and feta
  4. Slice red onion and tomatoes for burger toppings and top burgers with whatever condiments you like!
  5. Freeze leftover buns for next time

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