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MAKES 6 BURGERS
FOR THE BURGERS
cup olive oil
4 cloves garlic, finely chopped
1 small carrot, finely chopped
1 small yellow onion, finely chopped
1 rib celery, finely chopped
2 cups baby arugula, blanched, shocked, finely chopped, and squeezed dry
1 (15-oz.) can great northern or cannellini beans, rinsed, drained and mashed
2 cups cooked quinoa
½ cup breadcrumbs
2 tbsp. oregano leaves, finely chopped
Kosher salt and freshly ground black pepper, to taste
FOR THE RELISH
¼ cup finely chopped parsley
2 tbsp. fresh lemon juice
1 tsp. ground cumin
2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
½ small yellow onion, minced
6 hamburger buns, split and toasted
1. Heat 2 tbsp. oil in a 12" skillet over medium high heat. Add garlic, carrot, onion, and celery, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg, and mashed beans; season with salt and pepper and mix well to combine.
2. Divide mixture into six 5 1/2-oz. patties, about 4" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.
3. To make the relish, mix parsley, juice, cumin, peppers, onion, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.
4. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add 3 burgers, and cook, flipping once, until toasted on each side and cooked through, about 6 minutes. Repeat with remaining oil and burgers. Divide burgers between toasted buns, top with relish and serve.
Note: Individual veggie burgers can be formed and then frozen, sealed, for up to one month. Thaw in the refrigerator and cook as needed.