Sometimes you don’t have to look too far for inspiration. In this case, I didn’t have to look further than the calendar on my desk at work. This yummy recipe has been staring at me all month, it was time to try it out!
I made a few changes to the original recipe; check it out for your next Meatless Monday!Print Recipe
Makes 5 burgers
1/2 cup dry quinoa, rinsed
1 cup low-sodium vegetable stock or water
1 500ml can white kidney beans, drained and rinsed
1 1/2 cups kale, finely chopped
1/2 cup gluten-free oat flour (I use Bob’s Red Mill)
1 Tbsp tomato paste
2 Tbsp egg whites
1 shallot, diced
1 clove of garlic, minced
1 Tbsp nutritional yeast
1 Tbsp fresh thyme
S&P to taste
Chipotle Yogurt Sauce
1/3 cup Greek or plain yogurt
1 Tbsp organic honey
1 Tbsp fresh lemon juice
1/4 tsp chipotle or chili powder
In a medium saucepan, combine quinoa and vegetable stock, cover, bring to a boil, then simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and set aside to cool.
Add beans to a large bowl and mash with a fork or potato masher. Add quinoa, kale, oat flour, tomato paste, egg whites, shallot, garlic, nutritional yeast, thyme and S&P. Mix with your hands until well combined. Form into 5 patties.
In a small bowl, combine all the ingredients for the yogurt sauce, stir and refrigerate.Preheat frying pan or grill to medium. Brush burgers and pan/grill with olive oil. Cook for about 5 minutes a side until a nice crisp forms.
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.