Quinoa Burgers

Ingredients and Instructions

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon Splenda or sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

Tweeks:Used mozzarella cheese instead of chedder cheese.

To cook quinoa for the above recipe:

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

.

In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.)  Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers. Top with Tzatziki Sauce.  Can be placed between the thin hamburger buns with sauce as a dressing and add sliced tomato, lettuce and avocado.

Tzatziki:

3/4 cup thick plain Greek-style yogurt such as Fage’ (or drain plain, regular yogurt very well)

3 tablespoons sour cream

1/2 cucumber, peeled, seeded and grated – squeezed of excess water

1/4 teaspoon garlic powder

1/2 teaspoon Splenda/sugar

1 teaspoon dried or 2 tablespoon fresh dill weed

Kosher salt and black pepper to taste

Tweek: Add 2 cloves minced garlic instead of garlic powder.  Have used garlic powder and is also good, but fresh is best.

.

In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, Splenda/sugar, dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.