Quinoa Crusted Turkey Burgers with Artichoke Caper Tapenade

Shopping List:

Quinoa Crusted Turkey Burgers

  • ½ cup red quinoa
  • 1 cup water
  • Pinch of salt
  • 1 14 oz. can artichoke hearts
  • ½ cup parsley
  • 3 tbsp. capers, drained
  • 2 tbsp. fresh lemon juice
  • ½ clove raw garlic, chopped
  • ¼ tsp. sea salt
  • Fresh ground pepper
  • 1 ½ lbs. ground turkey (I use ½ white and ½ dark)
  • ¼ cup parsley, finely chopped
  • ¼ cup onion, finely chopped
  • 1 tsp. sea salt
  • 2 tbsp. grapeseed oil

Mixing your Goods:

Quinoa Crusted Turkey Burgers – First cook the quinoa. Bring water and quinoa and a pinch of sea salt to a boil over high heat. Reduce heat and simmer until water is absorbed. Remove from heat, cover and set aside. You will have 1 ½ cups of quinoa. Set aside and let cool.

Next, make the tapenade. In a food processor, add the artichokes, parsley, capers, lemon juice, garlic, salt and a few grinds of fresh pepper. Process until tapenade is just slightly chunky. Taste and add additional salt if needed. Set aside.

To make the turkey burgers, put the ground turkey in a large bowl. Add parsley, onion, sea salt, and ¾ cup of the quinoa. Reserve the other ¾ of the quinoa. Mix the turkey burger ingredients and then form into 4 even sized patties. Press the patties into the reserved quinoa, pressing it in with your hands. Heat the grapeseed oil in large skillet over high heat, add the patties and reduce to medium high heat. Cook each patty 6-7 minutes per side. Cook until patties are cooked through and are browned and crispy on the outside. Serve with the artichoke tapenade on top of the burger and a mixed greens salad.