We love all kinds of veggie burgers, but this is one of our favorites. Bulgur can be substituted for the quinoa if desired.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
187 Calories
Recipe Instructions
Step 1
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
Step 2
Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
Step 3
Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
Step 4
Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
Step 5
Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.
Ingredients
¾ cup water
½ cup plain yogurt
1 lemon, juiced
2 tablespoons olive oil
1 clove garlic, minced
3 tablespoons tahini
1 carrot
1 (15 ounce) can garbanzo beans, drained and rinsed