Makes about 8 patties (depending on size)
Ingredients:
For patties:
- 3 cups cooked* multi-colored quinoa, divided into 2 cups and 1 cup
- 6 cups broth – to cook the quinoa in
- 1 egg
- 1/4 cup flour of choice
- 2 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons tahini
- 1 teaspoon of Bragg’s Aminos
- 1/2 teaspoon thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coriander
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 medium cucumber, deseeded and shredded
- 1 tablespoon lemon juice
- Zest of ½ lemon
- 2 teaspoons fresh dill, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Hummus:
- 2 (15 oz.) cans garbanzo beans, rinsed and drained
- 1 large garlic clove, put through a press
- 1 small jalapeno, seeded and diced
- 2 tablespoons plus 1 1/2 teaspoons tahini
- 1/4 cup lemon juice
- 1/4 cup chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- pinch of cayenne pepper
- 1/2 teaspoon salt
- 1/3 cup olive oil
Toppings:
- Lettuce
- Avocado slices
- Red onion slices
- Tomato slices
- Feta cheese
Directions
For the Patties:
Heat oven to 375 degrees.
Using a food processor, combine the garbanzo beans, 2 cups quinoa, egg, flour, cilantro, tahini, soy sauce, thyme, cumin, paprika, garlic powder, coriander, salt, and pepper. Place the mixture in a bowl and stir in 1 cup of quinoa.
Cover and place in the refrigerator for an hour. (This step can be skipped, it just makes it a bit easier to handle.)
Line a baking sheet with parchment paper.
Use 1/3 of a cup dough for 8 smaller ones. Place each patty on the baking sheet. To give them an even more uniform shape, put a ball jar lid ring over the top of each patty and using a rubber spatula, smooth out the top. Then, carefully remove the ring.
Place in the oven and bake for 30 minutes, gently turning once at 15 minutes.
While they are baking make the hummus and tzatziki sauce.
For the Tzatziki:
Put the Greek yogurt in a mixing bowl. Slice the ends off the cucumber, cut into half lengthwise, and remove the seeds. Grate the cucumber pieces, skin and all, and add them to the yogurt. Press the garlic. Then add the garlic, lemon juice, dill, salt, and pepper to the bowl. Combine well, transfer to a serving bowl, and refrigerate until serving time.
For the Hummus:
Combine the beans, garlic, jalapeno, tahini, lemon juice, cilantro, cumin, cayenne, and salt in a food processor and blend well. Slowly pour in the olive oil as the mixture is processing until the mixture is smooth. Transfer to a bowl and refrigerate until ready to serve.
*If you are rushed you can buy plain hummus and add jalapeños, garlic, and cilantro to it.
Serve with the hummus, tzatziki sauce, lettuce, avocado slices, tomato slices, red onion and crumbled feta cheese. These can be eaten just like a burger with a bun, or presented as the top and bottom buns with the lettuce, avocado, and red onion in the middle as True Food Kitchen does. Just put 2 tablespoons hummus on the bottom patty, then veggies in the middle, cover with 2 tablespoons tzatziki sauce, sprinkle with 2 tablespoons crumbled feta, and top with a second patty.
ANDREA'S RECIPE BLOG 