Mediterranean Quinoa Burgers

• Vegetarian

• Produce

  • 2 tbsp Basil, fresh
  • 1 cup Cherry tomatoes
  • 1 15-ounce can Chickpeas
  • 2 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh
  • 1/4 cup Sundried tomatoes

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 cup Rolled oats, old-fashioned

• Condiments

  • 1/4 cup Kalamata olives, pitted
  • 1 tsp Red wine vinegar or lemon juice

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 Buns, Whole wheat

• Dairy

  • 1/4 cup Feta cheese

Found on wellplated.com

Description

Ingredients

• 1/2 cup uncooked quinoa, millet, farro or similar grain
• 1/4 cup chopped sundried tomatoes (not olive oil packed)
• 2 cloves minced garlic
• 1, 15-ounce can chickpeas, rinsed and drained
• 1 cup old fashioned rolled oats
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1 large egg
• 1/4 cup crumbled feta cheese, plus additional for serving
• 1 tablespoon minced fresh parsley
• 1 tablespoon finely chopped fresh basil
• Olive oil, for cooking the burgers
• Whole wheat buns, for serving
• 1 cup cherry tomatoes, quartered
• 1/4 cup pitted Kalamata olives, diced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon red wine vinegar or lemon juice

Directions

• Place the quinoa in a medium saucepan with 1 cup water and bring to a boil. Reduce the heat to a simmer, then cover the pan and let cook for 15 minutes. Remove the pan from the heat and let stand 5 minutes. Uncover, fluff the cooked quinoa with a fork, and set aside. Meanwhile, place the sundried tomatoes in a small boil and cover with very hot water. Let stand for at least 5 minutes to rehydrate, drain, and set aside. In the bowl of a food processor, combine the quinoa, chickpeas, oats, garlic, salt, oregano, and pepper. Process until the mixture is nicely ground and blended. Add the egg, then pulse a few times until the egg is combined with the chickpea mixture (it should look like thick, chunky hummus). Transfer the mixture to a large mixing bowl, then gently fold in the drained sundried tomatoes, feta, parsley, and basil. Form the burgers into 6 patties. If not ready to cook immediately, place the patties in the refrigerator. In a small mixing bowl, stir together the topping ingredients: cherry tomatoes, olives, parsley, basil, and vinegar. If desired, toast the buns in a toaster oven, a lightly oiled skillet, or in an oven preheated to 400 degrees F. Watch carefully so that they do not burn. When ready to cook the quinoa burgers, heat a large skillet over medium. Drizzle generously with olive oil, then cook the veggie burger patties on each side, until both sides are browned and the patties are cooked through, about 8 minutes total. Be careful as the oil may splatter. Serve on toasted buns, topped with the tomato olive mixture and additional feta cheese as desired.