A good friend of mine showed me this recipe a while ago and since then I’ve made them several times. I’ve adapted the recipe, but it is inspired by this one and this cucumber raita. I found it really easy to make, even if it does make a mess in the kitchen! That is my only issue, too much shredding! It is great for a weeknight as it makes 10 burgers and it stores in the fridge incredibly well.
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
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon salt
Olive oil for frying
In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder. 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.
- 1 small cucumber, peeled, seeded and diced
- 1 cup low-fat greek yogurt
- 2 tablespoons chopped fresh mint
- 1 tablespoon lime juice
- 1 small clove garlic, minced
- 1 teaspoon dill weed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
In a medium bowl, combine all above ingredients. Let sit in fridge for at 15 minutes to let flavors marry before serving over quinoa burgers.