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Big Stack Burger

From Clean Eating Magazine

 

Ingredients

1/2 cup quinoa, rinsed (NOTE: This recipe yields extra quinoa to reserve for a later use. If you have cooked quinoa in your fridge, use 1 cup or use a frozen and thawed precooked brand such as Village Harvest’s Golden Quinoa.)

2 medium red onions, trimmed and peeled, divided

1/2 cup red wine

18 oz extra-lean ground sirloin

4 oz lean chicken or turkey sausage, casing removed

2 tbsp chopped flat-leaf parsley

3 tsp smoked sweet paprika, divided

1 tsp mustard powder (TRY: Colman’s Dry Mustard Powder)

1 small clove garlic, minced (or chopped garlic scapes)

1/3 cup nonfat plain Greek yogurt

1 medium dill pickle, minced

2 tbsp chopped fresh chives

1 tbsp grainy Dijon mustard

1 tbsp lemon juice

Fresh ground black pepper, to taste

High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed

Olive oil cooking spray

4 medium whole-grain buns, cut horizontally into 3 slices

4 cups sprouts such as daikon, radish or pea sprouts

2 medium vine-ripe tomatoes, sliced

3 oz shredded low-fat cheddar cheese, optional

 

Directions

  1. Cook quinoa according to package directions. Fluff with a fork and cool completely. Transfer 1 cup to a large bowl and reserve leftovers for future use.
  2. Meanwhile, slice 1 3/4 red onions into 1/4-inch-thick rings, keeping rings intact. Transfer rings to a resealable plastic bag and add wine. Squeeze air from bag so onions are completely covered; seal and refrigerate, turning occasionally, for a minimum of 1 hour or overnight.
  3. Grate remaining onion into bowl with quinoa. Add sirloin, sausage, parsley, 2 tsp paprika, mustard powder and garlic and mix until combined. Shape mixture into 8 1/4-inch-thick patties and transfer to a parchment-lined baking tray. Cover and refrigerate for 1 hour, or overnight.
  4. In a small bowl, combine yogurt, pickle, chives, Dijon, lemon juice, remaining 1 tsp paprika and pepper. Cover and refrigerate.
  5. Preheat a lightly greased grill or grill pan to medium-high. Drain onions, discarding wine. Add onions to grill for 6 minutes, turning once, until lightly charred and tender; set aside. About halfway through cooking time, mist burgers with cooking spray and add to grill. Grill patties until juices run clear, turning once, 3 to 4 minutes for medium-well doneness. (NOTE: To keep patties moist, do not overcook.) Transfer to a plate and cover.
  6. Grill buns, cut sides down, until golden brown and toasted. For middle bun, grill both sides.  Assemble burgers: Divide sauce, sprouts, and tomatoes over bottom and middle slices of buns. Top each bottom and middle slice with 1 patty, cheese (if desired) and onions and sandwich with tops of buns. Secure with a short skewer, if desired.

 

Cook’s Note:  To make better use of what’s in this week’s box, you may substitute cilantro and chopped garlic scapes for fresh chives and garlic.  Lettuce, romaine lettuce and spinach can also be used in place of sprouts.

 


Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an MBA in Marketing and Strategic Management and a BS in Food Science from the University of Minnesota.  Helena lives in Minneapolis with her husband and their young child.

 

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