{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Quinoa and chickpea burgers with lemon tahini",
 "description": "A dinner burger of toasted quinoa and crushed chickpeas with carrot, lemon and parsley, browned in a skillet and served on a whole-wheat bun with a lemon-tahini sauce, about 530 mg sodium a serving.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "8 servings",
 "totalTime": "PT1H15M",
 "recipeIngredient": [
  "¾ cup (127.5 g) dry quinoa, rinsed in a fine strainer",
  "2 cans (15 oz each) no-salt-added chickpeas, drained and rinsed (3 cups, 492 g)",
  "1 cup (110 g) grated carrot (2 medium)",
  "4 medium scallions (60 g), sliced",
  "½ cup (30 g) chopped fresh parsley",
  "¾ cup (60 g) old-fashioned rolled oats",
  "2 large eggs",
  "1 lemon, zested (1 tbsp, 6 g)",
  "1 lemon, juiced (about 3 tbsp, 48 g)",
  "1 tsp garlic powder",
  "2 tsp ground coriander seed",
  "½ tsp black pepper",
  "¾ tsp salt",
  "2 tbsp olive oil, for the pan",
  "1½ cups water for the quinoa",
  "8 whole-wheat hamburger buns",
  "3 tbsp tahini, stirred well (sauce)",
  "2 tbsp lemon juice (1 fl oz, sauce)",
  "⅛ tsp garlic powder (sauce)",
  "8 medium tomato slices",
  "8 inner romaine leaves",
  "3 tbsp water for the sauce"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Rinse the quinoa in a fine strainer. Toast it in a dry saucepan over medium heat for 2 minutes, stirring, until it looks dry and smells nutty. Add 1½ cups water and bring to a boil. Cover, turn the heat to low and simmer 18 to 20 minutes, a quarter longer than at sea level at 5,300 ft, until the water is gone and the white tails curl. Rest 5 minutes covered."
  },
  {
   "@type": "HowToStep",
   "text": "Fluff the quinoa with a fork and spread it on a plate for 15 minutes to cool. It makes about 2 cups."
  },
  {
   "@type": "HowToStep",
   "text": "Tip the chickpeas into a large bowl and crush about half with a potato masher, leaving the rest whole. Fold in the quinoa, carrot, scallions, parsley and oats."
  },
  {
   "@type": "HowToStep",
   "text": "Beat the eggs in a small bowl with the lemon zest, the juice of 1 lemon, garlic powder, coriander, pepper and salt. Stir into the bowl until a squeezed handful holds together."
  },
  {
   "@type": "HowToStep",
   "text": "Cover and chill 30 minutes. The oats and quinoa take up the egg and the mixture firms."
  },
  {
   "@type": "HowToStep",
   "text": "Wet your hands. Shape 8 patties of about 160 g (5½ oz) each, 3½ inches wide and about an inch thick; weigh the first one and match the rest by eye. Set them on a plate."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the tahini, the 2 tbsp lemon juice, the ⅛ tsp garlic powder and 3 tbsp water into a smooth, pourable sauce."
  },
  {
   "@type": "HowToStep",
   "text": "Heat a 12-inch skillet over medium heat and add 1 tbsp of the oil. Cook 4 patties 5 minutes without moving them, until a golden crust forms. Flip, cook 4 minutes, then cover the pan for 3 minutes. They are done when both sides are browned and the middle reads 160 °F (they hold egg). Repeat with the last tbsp of oil and the other 4 patties."
  },
  {
   "@type": "HowToStep",
   "text": "Toast the buns cut side down in the empty pan for 1 minute. Build each burger with a patty, a spoonful of sauce, a tomato slice and a romaine leaf."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers within 2 hours (1 hour above 90 °F; CDC), then refrigerate for up to 4 days (our kitchen practice; we hold no published source for it yet). Reheat to 165 °F. To freeze, wrap cooled cooked patties one by one and freeze up to 3 months (our kitchen practice; we hold no published source for it yet); thaw overnight in the fridge."
  }
 ],
 "imageAlt": "Golden quinoa and chickpea burgers on toasted whole-wheat buns with tahini sauce, tomato slice and romaine leaf, on a plate",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "440 kcal",
  "proteinContent": "19.3 g",
  "carbohydrateContent": "63.0 g",
  "fatContent": "13.4 g",
  "saturatedFatContent": "2.2 g",
  "sugarContent": "at least 8.1 g (3 rows carry no value)",
  "sodiumContent": "530 mg",
  "fiberContent": "12.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/quinoa-chickpea-burgers.jpg",
 "url": "https://asharedpalate.com/quinoa-chickpea-burgers"
}