Elements:
- one/2 cup butternut squash, cooked
- one/4 cup quinoa, dry
- five ounces feta, crumbled
- 1 organic egg
- 2 tablespoons walnuts, chopped
- 2 teaspoons floor cumin
- one/2 teaspoon ground pink pepper
- one/two teaspoon floor cinnamon
- one/four teaspoon floor turmeric
- one teaspoon sea salt
- one/two teaspoon freshly floor black pepper
- 2 tablespoons coconut oil or natural and organic butter
- 1 clean lemon
- 4 entire wheat rolls (optional)
- two cups combined little one greens
Guidance:
- In a smaller saucepan, deliver one/two cup h2o to a boil. Add quinoa, cover, and lower heat to low. Cook right up until liquid is absorbed, ~ three-5 minutes. Established apart.
- In a food processor, pulse butternut squash, 2 oz. feta, one one/two teaspoon cumin, crimson pepper, cinnamon, turmeric, sea salt and pepper till just put together. Fold in the quinoa, the walnuts and the egg.
- Divide mixture into 4 patties. In a big skillet, with a splash of coconut oil or organic butter cook dinner burgers on medium heat until eventually cooked through and crispy on the exterior, eight-10 minutes.
- Meanwhile, in a tiny bowl, mix remaining feta, 1/four teaspoon lemon zest, lemon juice from 50 percent a lemon, and dash of cumin (~1/2 teaspoon). Season with salt and pepper. Place burgers on a whole wheat roll topped with a couple little one greens and creamy feta sauce.