the big stack burger


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.


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