Mediterranean Beef Burgers with Whole Grains
Swap this protein-packed burger into your grilling rotation.
- 9 ounces ground beef, extra lean
- 1 cup quinoa, cooked, room temperature
- 1/2 cup quinoa, uncooked
- 1/4 cup non-fat Greek yogurt
- 2 garlic cloves, minced
- 2 tablespoons pitted black olives, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Combine all ingredients in a large bowl and mix together until burger mix holds shape. Divide into quarters and shape into 1"-thick patties. Refrigerate at least 15 minutes, and until ready to grill.
Heat the grill, and then reduce flame to medium heat. Grill until burgers reach 160°F inside, about 3-4 minutes per side. Remove from heat and serve on a bed of arugula or mix greens for a lighter meal, or on a whole grain bun.
Handy Hint: To keep the burgers in patty form as you transfer them from the refrigerator to the grill, chill them on squares of wax paper on a plate or cutting board which you can wash later. Transfer the burger to the grill, keeping the wax paper side up. Peel the paper off when the patty is safely down over the flame.
|Saturated fat||4.3 g|
|Polyunsaturated fat||0.5 g|
|Monounsaturated fat||4.7 g|