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updated: 5/20/2014 3:28 PM

Quinoa and Pinto Bean Burgers with Yogurt Sauce

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  • Give guests a meatless burger option by serving Quinoa and Pinto Bean Burgers with Yogurt Sauce.

      Give guests a meatless burger option by serving Quinoa and Pinto Bean Burgers with Yogurt Sauce.
    Courtesy of Weber Stephen Products



½ cup plain Greek yogurt

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3 tablespoons finely chopped fresh cilantro leaves

1 garlic clove, minced or pushed through a press

Kosher salt and freshly ground black pepper


½ cup yellow or red quinoa, rinsed in a fine-mesh strainer, drained

1 cup water

Extra-virgin olive oil

1 cup finely chopped red onion

¾ cup finely chopped red bell pepper

2 garlic cloves, minced or pushed through a press

1 can (15 ounces) pinto beans, rinsed and drained

1 cup fresh or thawed frozen corn kernels

1 cup panko bread crumbs

1 large egg, lightly beaten

3 tablespoons plain Greek yogurt

3 tablespoons coarsely chopped fresh cilantro leaves

1 teaspoon finely grated lime zest

1 tablespoon fresh lime juice

½ teaspoon hot chili-garlic sauce, such as Sriracha

6 hamburger buns, split

1 cup tightly packed baby arugula

2 medium, ripe plum tomatoes, each cut crosswise into 6 slices

Mix the sauce ingredients and season with salt and pepper. Refrigerate until ready to use.

In a saucepan over medium-high heat, bring the quinoa, water and 1 teaspoon salt to a boil. Cover the saucepan and reduce the heat to low. Simmer until the quinoa is tender and the water is almost absorbed, 18-20 minutes. Remove from the heat, keep covered, and let stand for 5 minutes. Drain the quinoa in a fine-mesh strainer to remove any excess water. Let cool completely.

In a skillet over medium heat, warm 1 tablespoon oil. Add the onion, bell pepper, and garlic. Cook until tender, about 8 minutes, stirring occasionally. Remove from the heat and cool completely.

In a food processor fitted with a metal blade, combine the quinoa, the onion mixture, and the remaining patty ingredients, including 1 teaspoon salt. Pulse until well combined and the corn is coarsely chopped.

Generously oil a rimmed sheet pan. Transfer one-sixth of the quinoa mixture to the sheet pan and form into a 3-inch patty, ½ to ¾ inch thick. Repeat with the remaining quinoa mixture. Cover and refrigerate patties for 1-3 hours.

Prepare the grill for direct cooking over medium heat (350 to 450 degrees) and preheat a grill-proof griddle.

Brush the tops of the patties with oil and drizzle 1 tablespoon oil on the griddle. Place the patties on the griddle, oiled side down, and cook over direct medium heat, with the lid closed, until the undersides are golden brown, 4 to 5 minutes. Brush the tops of the patties with oil, turn them over, and continue cooking until the other side is golden brown, 4 to 5 minutes more. During the last 30 seconds to 1 minute of grilling time, toast the buns on the cooking grates, cut side down, over direct heat.

Build each burger on a bun with arugula, two tomato slices, a patty, and a dollop of yogurt sauce. Serve immediately.

Serves six.

"Weber's Big Book of Burgers" by Jamie Purviance (Weber-Stephen Products LLC, 2014)

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