|1 15-oz can kidney beans; drained and rinsed|
|1 shallot, minced|
|1 carrot, finely grated|
|2 cupscooked quinoa|
|2 Tbspchopped fresh parsley|
|3 Tbspcrumbled feta|
|1 tspcoarse salt|
|2 egg whites; lightly whisked|
|2 Tbspextra-virgin olive oil|
|6 whole-wheat buns; grilled|
|Radicchio,; for serving|
QUINOA-FETA BURGERS Preparation
1. In a bowl, mash beans into a thick paste and mix in shallot, carrot, quinoa, parsley, feta, salt, and egg whites. 2. Form mixture into six patties and chill 30 minutes. 3. Heat 1 Tbsp oil in a skillet over medium-high heat, directly on grill grates or on stove top, and cook patties until golden (add remaining Tbsp oil if cooking in batches), 4 to 5 minutes per side. 4. Serve on buns with mustard, grilled onions, and radicchio.
COOK?S TIP For grilled onions, drizzle slices with oil, season with salt and pepper, and grill over medium-high heat, turning, until tender and charred, 6 to 8 minutes.
PER SERVING: 380 cals; 11 g fat (2 g sat fat); 14 g protein; 10 g fiber*
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