Indian Edamame Quinoa Burgers


  • ½ cup quinoa
  • 1 cup water
  • 8 ounces frozen edamame (about 1 1/2 cups), thawed
  • 3 scallions, chopped, divided
  • 1 large egg
  • 1 tablespoon minced fresh ginger
  • 1 ¼ teaspoons garam masala
  • ½ teaspoon salt plus 1/8 teaspoon, divided
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ cup low-fat plain yogurt
  • ½ cup chopped English cucumber
  • ¼ cup chopped fresh cilantro (optional)
  • ¼ teaspoon ground pepper
  • 1 very large tomato, cut into 4 thick slices


  1. Combine quinoa and water in a small saucepan. Bring to a boil. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes.
  2. Transfer the quinoa to a food processor; add edamame, 2 chopped scallions, egg, ginger, garam masala, 1/2 teaspoon salt and cayenne. Pulse until well combined. Form into four 3 1/2-inch patties (a generous 1/2 cup each).
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Reduce heat to medium and add the burgers. Cook until browned on one side, 3 to 4 minutes. Carefully turn them over, swirl in the remaining 1 tablespoon oil and brown the other side, 3 to 4 minutes more.
  4. Meanwhile, combine yogurt, cucumber, cilantro (if using), pepper and the remaining scallion and 1/8 teaspoon salt in a bowl. Serve the burgers on a tomato slice with the yogurt sauce.


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