1/2cupplain fat free Greek yogurt(use a rounded 1/2 cup)
1tablespooncilantro leaves, finely chopped
1small garlic clove, minced
Salt to taste(about 1/4 teaspoon), pepper to taste
Quinoa Kidney Bean Burgers
In a large skillet, heat 1 tablespoon of oil and add the minced garlic and red pepper flakes. Cook for 2-3 minutes on medium heat, or until garlic starts to turn golden-brown.
In a large food processor, combine the cooked quinoa, kidney beans, cilantro, breadcrumbs, egg, and the cooked garlic/red pepper flake mixture. Process for a few seconds at a time until the cilantro is finely chopped and everything is mixed together well. It will look and feel a little like thick clay.
In a large skillet, heat 2 tablespoons of olive oil. Form 3-inch bean burger patties and place them into the pan (see recipe notes). Cool over medium heat for 3-5 minutes, or until the patty is nicely browned. Carefully flip, and cook 3-5 minutes on the other side. Repeat with remaining olive oil and bean burger patties.
Cilantro Lime Greek Yogurt Sauce
Combine all the ingredients in a small bowl and mix well.
The easiest way to form perfect patties is to use an ice cream scoop with a squeeze-release mechanism, and release the bean burger mixture right into the pan. Then press down with a spatula to flatten into perfect round patties.Or you can use your hands to shape the patties, just wet your hands with cold water in between each patty so that the quinoa-bean mixture doesn't stick to your hands.This Cilantro Lime Greek Yogurt Sauce will keep well in the fridge for a couple of days. Give it a stir before serving if it separates overnight.