Greek Veggie Burgers

Hi Friends. Sorry I’ve been MIA. As previously mentioned, I’m starting to post again. So, drumroll… Here we go.

This morning, my friend Jodie gave me part of her bumper crop of tarragon (along with rosemary and some chives)… Thanks Jodie, Have fun in CA!

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I was particularly excited to receive such a wonderful surprise, since I had already decided to make veggie burgers for lunch, and needed some fresh herbs. The restaurant where I am a server has a fantastic house-made veggie burger. I’m a dedicated carnivore, and sometimes I still crave it. The basis of the burger is quinoa, which I’ve talked about on this blog before. I’m always looking for new ways to do old things, so when I had some left over quinoa yesterday, I knew what I’d be making today. Also, I’ve recently become obsessed with all things that fall into the category of Greek/Middle Eastern Food. Now, I know that’s a HUGE category, and I’m not strictly following recipes, but the things I’ve been making lately are definitely influenced by a Grecian sensibility- olive oil, feta, red onions, tomatoes, cucumbers; what’s not to like? As the weather gets warmer, refreshing food becomes a top priority and the Greeks seem to have figured it out pretty well.

Ingredients
1 & 1/2 cups cooked quinoa (I used red, but brown will work too)
1 can garbanzo beans
3/4 cup cracked buckwheat (you can use Bulgar wheat too, I’m just trying to stay gluten free)
1 small red onion, chopped
1/2 cup crumbled feta
1 egg
1 teaspoon salt
Fresh oregano to taste ( I used 1/4 cup)
Fresh tarragon to taste ( I used 1/4 cup)

Supplies
Food processor (an immersion or regular blender would work too)
Sheet tray
Parchment Paper (BEST STUFF EVER!!!)

Directions
1. Preheat oven to 350 degrees Fahrenheit. Cut parchment paper to size and place on top of sheet tray.
2. Combine all ingredients in a food processor. Pulse until mixture is combined. It should be thick but pliable and definitely not dripping wet.
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3. Once the mixture is to your desired texture, stop pulsing it and remove it from the bowl.
4. Form into patties place on parchmented (? is that a word) sheet tray and cook for 25 minutes, opening oven to flip the burgers half-way through the cooking time.
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5. Remove patties from the oven and serve on a bun if you like. I served mine on a bed of spinach with chopped cherry tomatoes, cucumbers, and a lemon-olive oil vinaigrette. Iced green tea with lemon and ginger as well as Greek yogurt w/ honey helped to round out the meal.
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*This will make much more than one serving. It freezes very well, just make sure you form it into individual patties before you freeze it.

**Also, it’s good to be back.

***Also, ginger, lemon, green tea is good.
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