Mini Greek Burgers with Roasted Garlic & Tzatziki with Crisp Watercress

Ingredients for Burgers..makes about 6
2 cups cooked Quinoa
1/4 cup chopped, drained sundries tomato
1/4 cup chopped Kalamata olives
1/4 cup chopped marinated artichoke hearts drained
2 thin sliced scallions white and green
3 cloves minced garlic
1 – 1 1/2 cups breadcrumb
2-3 tbsp pure pumpkin
1 tsp kosher salt
1/2 tsp black pepper

Ingredients for Tzatziki
1 English cucumber peeled and grated
2 cups non dairy plain yogurt
3 cloves minced garlic
1/2 lemon juice and zest
1 1/2 tbsp chopped dill
1/2 tbsp chopped mint
1/2 tsp kosher salt
1/4 tsp black pepper
pinch of cayenne pepper

Directions for tzatziki ..Place grated cucumber in a small bowl and sprinkle with 1 tsp of kosher salt and allow to sit 20 minutes…salt will extract a lot of the excess another bowl…gently fold remaining ingredients until well incorporated…drain cucumber well and combine with other ingredients …cover and refrigerate at least 2 hours before serving

Directions for burgers..starting with quinoa, add breadcrumbs and pumpkin and mix well until mixture holds together well and is not too wet or dry..fold in remaining ingredients ..adjust seasoning and once again check texture ..add additional breadcrumbs or pumpkin if needed..form into patties..on a well greased heated grill on medium low gently lay burgers down and allow to cook approx 2-3 minutes per side..until golden brown …Serve on toasted roll lined with watercress, top with Tzatziki , roasted garlic and grilled onion and fresh dill..Enjoy! sure mixture is correct consistency..should hold together like a packed snowball..these can be made ahead of time and freeze well…


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