Vegetarian Quinoa Burgers with Mint Yogurt Sauce
4 servings
45 minutes
Quinoa vegetarian burgers with mint-yogurt sauce are true gastronomic art, where every flavor note harmoniously intertwines with another. Quinoa, nutritious and rich in protein, creates a tender base for patties, while carrots and beans add juiciness and richness. Cumin adds an Eastern touch, and freshly ground pepper emphasizes the balance of flavors. The mint-yogurt sauce becomes a special highlight – refreshing, light, and slightly citrusy thanks to lemon juice. These burgers are an excellent choice for those who value healthy eating without compromising on taste. Served in soft buns with crispy cucumber slices, they are perfect for both family dinners and outdoor picnics.
1
In a small pot, bring 200 ml of bottled water to a boil, add rinsed quinoa, cover with a lid and let it cook on low heat. Cook until ready for about 10-15 minutes, all the liquid should be absorbed.
- Quinoa: 100 g
- Water: 200 ml
2
Grate the carrot in a food processor, add quinoa, beans, breadcrumbs, egg, cumin, a teaspoon of salt, and a pinch of ground black pepper. Mix well with the processor but not to homogeneity - the mixture should retain its 'texture'. Wet your hands to avoid sticking and form 4 patties from the resulting mixture.
- Carrot: 1 piece
- Quinoa: 100 g
- Canned beans: 400 g
- Breadcrumbs: 50 g
- Chicken egg (large): 1 piece
- Ground caraway: 1 tablespoon
- Coarse salt: 1 teaspoon
- Freshly ground black pepper: pinch
3
In a non-stick skillet, heat the oil and fry the burgers until golden brown, about 10 minutes on each side.
- Vegetable oil: 3 tablespoons
4
In a bowl, combine yogurt, finely chopped mint, and lemon juice, and season with pepper.
- Plain yoghurt 3% fat: 200 g
- Chopped mint leaves: 2 tablespoons
- Lemon juice: 2 tablespoons
- Freshly ground black pepper: pinch
5
Serve burgers in buns with mint-yogurt sauce and thin slices of fresh cucumber.
- Hamburger bun: 4 pieces
- Plain yoghurt 3% fat: 200 g
- Cucumbers: 1 piece