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Quinoa Kale Burgers with Chipotle Yogurt Sauce

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    Quinoa Kale Burgers with Chipotle Yogurt Sauce

    Replete with superfoods, these burgers are loaded with fibre. But don’t think they’ll taste like cardboard. Chipotle gives the sauce some smoky heat, but you can also use smoked paprika, cayenne, or even curry powder if you prefer.

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    2/3 cup (160 mL) quinoa
    3 cups (750 mL) cooked or canned white navy beans (rinsed and drained)
    2 cups (500 mL) very finely chopped kale
    1/3 cup (80 mL) oat bran
    2 Tbsp (30 mL) tomato paste
    1 large free-range egg, lightly beaten
    1 shallot, minced
    2 tsp (10 mL) fresh thyme
    1/2 tsp (2 mL) sea salt, divided
    1/4 tsp (1 mL) black pepper
    1/2 cup (125 mL) plain 2% yogurt
    1 Tbsp (15 mL) lemon juice
    1 tsp (5 mL) honey
    1 garlic clove, grated or very finely minced
    1/4 tsp (1 mL) chipotle chili powder
    Grapeseed oil for grilling
    6 whole grain buns (optional)
    Tomato, sliced
    Cucumber, sliced
    Red onion, sliced

    In medium-sized saucepan, combine quinoa and 1 1/4 cup (310 mL) water. Bring to a boil, reduce heat, and simmer covered until quinoa is tender and water has absorbed, about 10 minutes. Remove from heat and let quinoa cool for at least 5 minutes.

    Place beans in large bowl and mash with potato masher or fork. Add quinoa, kale, oat bran, tomato paste, egg, shallot, thyme, 1/4 tsp (1 mL) salt, and black pepper to bowl and stir to combine. Form mixture into 6 equal-sized patties.

    In small bowl, stir together yogurt, lemon juice, honey, garlic, chipotle powder, and remaining salt. Taste and add more chipotle if desired.

    Preheat grill to medium. Brush burgers with oil and cook for 5 minutes per side, or until they have developed a crispy crust. If using buns, heat them on the grill for 1 minute, or until toasted. Serve burgers topped with yogurt sauce and sliced vegetables.

    Serves 6.

    Each serving contains: 256 calories; 14 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 46 g total carbohydrates (4 g sugars, 12 g fibre); 236 mg sodium

    source: "Veggie Burgers", alive #370, August 2013

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    Quinoa Kale Burgers with Chipotle Yogurt Sauce

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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

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    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.