Ingredients
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
- 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
- Sundried tomatoes / Red onion / Mint (for both burgers & salad) - Prep as directed
- 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
- Preheat oven to 375F (191C) degrees
- 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
- 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
- Slice red onion and tomatoes for burger toppings and top burgers with whatever condiments you like!
- Freeze leftover buns for next time
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