White Bean, Quinoa and Ramp Veggie Burger
Created by Maria Reinalohud.com/story/life/food/2014/05/06/seasonal-chef-ramps/8777971
Serves: 6
Course: Vegetarian/Vegan Entrees
Diet: Vegetarian
Season(s): Spring
Ingredients
- 4 ramps, roughly chopped*
- 2 cans of cannellini beans, rinsed
- 1 cup carrots, grated
- 2 cups cooked quinoa
- 2 tablespoons parsley, finely chopped
- 1 lemon, zest and juice divided
- Kosher salt and ground black pepper
- 1 egg, whisked
- Extra virgin olive oil
- 1 cup Sohha Savory Yogurt or Greek yogurt
- 1 small garlic clove, minced
Instructions
Place ramps in a food processor and run for about 15 seconds. Scrape down the sides and add the beans and pulse 3 or 4 times to break them up. Scrape into a large mixing bowl. Add the carrot, cooked quinoa, mint, parsley, lemon zest and 1 teaspoon each of salt and pepper. Mix to combine and taste for seasoning before adding the egg. Add the egg and combine well. Scoop out into 1/2 cup patties and pan fry in a non-stick pan coated with a little oil, until brown on both sides. While the patties are cooking mix the lemon juice, yogurt, garlic, 1/4 teaspoon each of salt and pepper and 1 tablespoon of olive oil. Mix well and taste for additional seasoning. Serve the patty slightly warm topped with the yogurt spread. * Once ramp season leaves us substitute the ramps for three scallions and one large garlic clove.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets