For Burgers:
1/4 cup uncooked quinoa
3 teaspoon extra virgin olive oil, divided
1 small onion, diced small
1 large clove garlic, minced
1/2 teaspoon of each: oregano, pepper and salt
1- 15-ounce can chickpeas, drained and rinsed
1 large egg
1/2 cup flour (gluten free works great)
2 small green onions, minced (green part only)
1/4 cup chopped Kalamata olives
1 tablespoon minced parsley
For Sauce:
1-6-ounce container Greek yogurt or dairy free sour cream
1/2 small cucumber, peeled, seeded, and diced
1/4 cup crumbled feta cheese (can be omitted)
1 small clove garlic, minced
1 tablespoon minced fresh dill (optional)
Salt and pepper to taste
Directions:
Bring a 1 cup of water to a boil, then add quinoa to water and cook until tender, about 10 to 15 minutes, drain quinoa well. Set aside.
Heat 1 teaspoon olive oil in a small skillet over medium high heat -add onion to oil and cook until tender and browned around edges, stirring frequently. Stir garlic, oregano, and salt into onion; cook until fragrant, stirring constantly, about 30 seconds. Remove from heat and set aside.
Place chickpeas in a large bowl and mash until smooth.
Add cooked quinoa, sautéed onions, egg, flour, green onions, Kalamata olives, parsley, salt, and pepper to chickpeas. Mix well, adjust salt and pepper (if desired), then divide into four patties.
Heat remaining 2 teaspoon olive oil in a large skillet. Add patties to oil and cook, flipping once, until burgers are browned on both sides.
While veggie burgers are cooking prep sauce by mixing together cucumber, yogurt, feta, garlic, and dill Season to taste with salt and pepper.
Select between buns or tortillas or lettuce wrap based on macros. Add avocado or choice of fat with lettuce and tomato slices. Top with cucumber get sauce and enjoy!
Serves 4.
