Don’t let these vegetarian friendly burgers fool you meat eaters, they are packed with protein. A complete protein, Quinoa, combined with lentils ,chickpea flour and a little egg make this a delicious protein source post workout or anytime of day. Topped with herbed yogurt sauce and fresh avocados, this is a nutritious burger for carnivores and vegetarians alike.
1/2 c dry quinoa
1/2 c dry lentils
4 tbsp chickpea flour (I use Bob’s Red Mill)
1 egg, beaten
1/4 tsp minced garlic
1 tbsp ground cumin
1 tsp onion powder
1/8 tsp cayenne pepper flakes
1/2 tsp sea salt
1 tbsp olive oil for cooking
Sliced Avocado, optional
For Yogurt Sauce
1/2 c Greek Yogurt
1 handful cilantro very finely chopped
5 large basil leaves, very finely chopped
Sea salt and black pepper.
Makes 4 patties
Cook quinoa and lentil according to package directions. Allow to cool slightly.
Combine quinoa, lentils, chickpea flour and dry seasonings.
Stir in egg.
Heat olive oil in a pan or flat over medium heat.
When surface is very hot, use a half cup measuring scoop to scoop out burger mixture and gently set on cooking surface. Press down lightly with a spatula to form patties.
Cook 5-6 minutes each side.
For sauce, stir together yogurt, cilantro and basil. Season with salt and pepper.
Assemble burger on a bun if desired, top with yogurt sauce and sliced avocados.