Categories: Burgers, Vegetarian

Ingredients

• 1/4 cup rinsed quinoa
• 1/2 medium carrot, cut in large chunks
• 3 scallions, thinly sliced
• 7 ounces great northern beans, drained and rinsed
• 1/8 cup plain dried breadcrumbs
• 1/2 large egg, lightly beaten
• 1/2 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 1 tablespoons olive oil
• 1/4 cup plain nonfat Greek yogurt
• 1/2 tablespoon fresh lemon juice
• 2 pitas (each 6 inches)
• 1/4 English cucumber, thinly sliced diagonally

Directions

1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

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