Quinoa Burgers

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.

	this recipe	typical
fat	0%	1%
salt	1%	0%
aromatics	1%	1%
vegetables and beans	64%	0%
egg	10%	0%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	1/2 cup uncooked quinoa
81 g	1/3 cup chopped sun-dried tomatoes (not olive oil packed)
425 g	1 (15-ounce) can reduced-sodium chickpeas (rinsed and drained)
80 g	1 cup old-fashioned rolled oats
6 g	2 cloves garlic (roughly chopped)
3 g	1/2 teaspoon kosher salt
1 g	1/2 teaspoon dried oregano
1 g	1/4 teaspoon ground black pepper
50 g	1 large egg
28 g	1/4 cup crumbled feta cheese (plus additional for serving)
6 g	1 tablespoon minced fresh parsley
6 g	1 tablespoon finely chopped fresh basil
	extra-virgin olive oil (for cooking the burgers)
	Whole wheat buns (for serving)
242 g	1 cup cherry tomatoes (quartered)
	1/4 cup pitted Kalamata olives (diced)
6 g	1 tablespoon chopped fresh parsley
6 g	1 tablespoon chopped fresh basil
5 g	1 teaspoon red wine vinegar or lemon juice

Method: 5 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I reviewed this about a year ago and just wanted to come back to say that we STILL love these and now always make extras to have on hand in the freezer. Our tip, since we still have no food processor and realize others may not, either, is to use a basic hand c” — a cook, 5.0★

“Okay, recently started a meat light Mediterranean diet... I am trying to limit meat/seafood consumption to 3 or 4 meals a week, so finding alternatives to build meals around is important. Anyway, tried these today. I liked them, my wife liked them... and s” — a cook, 5.0★