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For the right consistency and an extra dash of tang, use a thick Greek yogurt for the cucumber sauce.

Source: Body+Soul, May 2008
Total Time Prep Servings



Cook's Notes

You can prepare (but not cook) the burgers up to a day ahead, and then cover and refrigerate until you're ready to use.

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How would you rate this recipe?
  • nannyknowhow
    15 NOV, 2011
    These were good! I added some flax seed and feta cheese to the burgers. As for the sauce, I added some dill to give it more flavor! When cooking I use pam sprayl, its healthier than using the oil! Would make again!
    • Selini
      27 DEC, 2014
      There is nothing healthier than extra virgin olive oil….nothing. The Pam spray you use which you think is so healthy is a commercial product with god knows what chemicals or other unhealthy ingredients are in there….
  • Andrewssarae
    12 JUN, 2013
    These were by far the best veggie burgers I have ever eaten. I followed the recipe to the tee, and thought the cumin was just right. It's a must have with the sauce, so delish and tangy. Highly recommend, it is SO darn good!!!
  • mirandajane
    13 MAY, 2013
    These were easy to form into patties and held together well, better than any other bean/ grain burger recipe I've tried. I ended up with 5 big burgers about an inch thick and 4" across. We're not big cumin fans so I reduced the cumin to 1/2 tsp and added dried oregano and dill. I also added garlic when I chopped the carrot. The flavor was similar to Falafel.
  • Eridep
    5 SEP, 2012
    Pulsed some cilantro into the greek yogurt instead of the suggested ingredients. It was amazingly refreshing.
  • dnyms
    13 FEB, 2012
    My family loved these! After reading the other comments, I reduced the cumin to 1t. and added 1t. oregano. I also tossed in some fresh spinach and some ground flaxseed, and added dill to the yogurt topping. I served a Greek salad on the side and we ended up stuffing the salad in the pita, too. It was a big hit!
  • geggers
    22 AUG, 2011
    Very tasty and not too mushy like some pureed burgers that end up like baby food. Easy to substitute. I added a chopped portabello mushroom cap and walnuts. Also ended up using two eggs. Only used two scallions and less cumin than called for.. Bonus tip: if you use red quinoa instead of white, it ends up coming out looking more like the color of a burger.
  • saretteface
    9 AUG, 2011
    I am always looking for new ways to get quinoa in my diet, and these are awesome! The Greek yogurt mixture was the perfect compliment to the flavor of the burgers. I will be making these again!
  • CherylLou
    29 JUL, 2011
    Would love to see the nutritional infor for this recipe.
  • StephKay6
    28 JUL, 2011
    Have to say this was amazing, and easy recipe. Made some for myself and my fiance, and he is the type that needs to have meat at every meal. He saw me making this and was sceptical that it would be good. He ate two burgers that night. And he ate another one the next night that I had froze for later. I was so amazed!!! Thank you, I will be using this recipe lots in the future.
  • ohtiff
    15 JUN, 2011
    Pickey Eater Alert : My son just ate 3 "mini" burgers, and he will hardly eat ANYTHING. This is GREAT, and very flexible so can easily be made with many substitutions that you may have on hand. Example (what I did today) : Used butter beans ( didn't have great northern) ; added a handful of fresh spinach with the carrot; added a garlic clove ; a few onion slices ( in place of scallion ) -- crushed up crackers in place of breadcrumbs.... Wet hands are important for forming ! Delicious!!!

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