Makes about 7 – 4 oz burgers
What you need:
1 bunch greens, stemmed and washed (beet, radish, mustard, etc)
2 large portobello mushroom stems
2 cups cooked quinoa
2 tablespoons extra virgin olive oil, as needed
1 teaspoon minced fresh ginger
1/3 cup finely chopped carrot
1/3 cup finely chopped onion
Salt to taste
½ teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or spice mill
1 garlic clove
2 cups chickpeas, cooked and rinsed
juice of 1 lemon
Freshly ground pepper
How to make it work:
Preheat the oven to 375 degrees. Blanch the greens for 1 minute. Transfer to a bowl of cold water, drain, squeeze out excess water, and chop medium-fine. Place in a large bowl with the cooked quinoa.
Heat 1 tablespoon of the oil over medium heat in a heavy skillet and add the onion and carrot. Cook, stirring often, until vegetables are just about tender, about 3 minutes, and add the ginger and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant, and add the cumin and the garlic. Cook, stirring, for another minute, and remove from the heat. Stir into the quinoa mixture.
In a food processor, purée the chickpeas mushroom stems, lemon juice and, eggs. Add to the quinoa mixture and stir everything together. Season to taste with salt and pepper.
Begin heating a heavy ovenproof skillet over medium-high heat. Moisten your hands lightly and shape 4 oz patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 1 to 2 minutes on one side, until nicely browned.
Carefully turn the patties over and place the pan in the oven. Bake 10 to 15 minutes, until the patties are lightly browned; Remove from the heat and serve.