These antioxidant-rich vegetarian burgers are so easy to make, you just need a food processor! Serve burgers wrapped in lettuce leaves with a dollop of plain Greek yogurt and your favorite fixings! Leftover burgers can be served cold or room temp the next day on a salad.
Ingredients
3
green onions
chopped
1 medium
beets
peeled and chopped
1 small handfuls
parsley
1½ teaspoons
dried dill
½ teaspoons
ground cumin
½ teaspoons
black pepper
½ teaspoons
Herbamare
2 cups
cooked
quinoa
4 ounces
feta cheese