Ingredients

• 3/4 cup golden quinoa
• 4 tablespoons black quinoa
• 3 cups water
• 1/3 cup diced carrot (about 1 small carrot)
• 1/3 cup diced celery (about 1/2 rib)
• 1/4 cup thinly sliced green onions (about 2 green onions)
• 1/4 yellow onion, diced
• 2 cups panko
• 1 cup canned no-sodium garbanzo beans, drained, rinsed and pureed
• 1 cup grated Parmesan
• 1 tablespoon Dijon mustard
• 1 local farm egg, lightly beaten (or 1 tablespoon silken tofu for a vegan burger)
• 1 1/2 teaspoons and 2 tablespoons olive oil, divided
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons granulated garlic
• 1/3 cup chopped parsley

Directions

1. In a small saucepan, bring golden quinoa, black quinoa and water to a boil. Cook for 12 minutes or until quinoa is tender. Set aside and allow to cool. Quinoa will soak up any remaining water.

2. While quinoa is cooking, spray a large skillet with cooking spray then sauté carrots, celery, green onion and onion until soft, about 5 minutes. Set aside and allow to cool.

3. In a large bowl, combine cooked quinoa, sautéed vegetables, panko, garbanzo bean puree, Parmesan, mustard, egg, 1 1/2 teaspoons olive oil, cumin, garlic and parsley and stir together until well-blended. Form 5 patties.

4. In a non-stick skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté patties slowly until golden brown and crispy, about 4 minutes per side.

5. Per serving: 436 calories (percent of calories from fat, 33), 19 grams protein, 55 grams carbohydrates, 6 grams fiber, 16 grams fat (5 grams saturated), 50 milligrams cholesterol, 580 milligrams sodium.

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