While I was in NYC last week, I picked up the August/September issue of the magazine Clean Eating. I was drawn in by the cover photo: an amazing turkey/quinoa burger. We cooked these burgers tonight, and they were AMAZING!
- 1/2 cup quinoa, rinsed
- 2 medium red onions, trimmed and peeled, divided
- 1/2 cup red wine
- 18 oz extra lean turkey meat
- 2 tbsp chopped flat-leaf parsley
- 3 tsp smoked sweet paprika, divided
- 1 tsp mustard powder
- 1 small clove garlic, minced
- 1/3 cup nonfat plain Greek yogurt
- 1 medium dill pickle, minced
- 2 tbsp chopped fresh chives
- 1 tbsp grainy Dijon mustard
- 1 tbsp lemon juice
- Fresh ground black pepper, to taste
- 4 medium whole-grain buns
- 2 medium vine-ripe tomatoes, sliced
Cook quinoa according to package instructions. Fluff with a fork and cool completely. Transfer 1 cup to a large bowl and reserve any leftovers for future use.
Meanwhile, slice 1 3/4 onions into 1/4-inch thick rings, keeping rings intact. Transfer to a re-sealable plastic bag and add wine. Squeeze air from bag so onions are covered; seal and refrigerate, turning occasionally, for a minimum of 1 hour or overnight.
Grate remaining onion into bowl with quinoa. Add turkey, parsley, 2 tsp paprika, mustard powder and garlic and mix until combined. Shape mixture into 8 1/4-inch thick patties and transfer to a parchment-lined baking tray. Cover and refrigerate for 1 hour, or overnight.
In a small bowl, combine yogurt, pickle, chives, Dijon, lemon juice, remaining 1 tsp paprika and pepper. Cover and refrigerate.
Preheat a lightly greased grill to medium-high. Drain onions, discarding wine. Add onions to grill for 6 minutes, turning once, until lightly charred and tender; set aside. Grill patties until juices run clear, turning once, 3 to 4 minutes for medium-well doneness. Transfer to a plate and cover. Grill buns, cut sides down, until golden brown and toasted.
Assemble burgers. Divide sauce and toppings on buns. I added avocado and spinach to my burger. On the side we had barbecued corn and peppers. We will be making these burgers again very soon.