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Serves 6
Author Notes: These veggie burgers are loaded with spring produce and satisfying quinoa. Their dill flavor pairs beautifully with a thick slice of grilled Halloumi cheese and a big dollop of olive tapenade. Choose small, tender fava beans if you can find them, in which case you can leave the skins on. The burgers hold together just fine when treated gently, but I'd recommend making them on the small side and cooking them on the stove as recommended below rather than trying to grill them.
1 cup cooked quinoa
2 cups fresh or frozen fava beans (see note)
4 ounces chard, center ribs removed
1 onion, diced
2 garlic cloves, minced
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
2 large eggs, lightly beaten
1/2 cup dry breadcrumbs
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
6 ounces Halloumi cheese, cut into 6 slices
6 tablespoons olive tapenade (purchased is fine)
6 whole grain rolls
6 handfuls mixed greens, such as frisee and pea shoots
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1st Keep
 Patrice_Sartor
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Also Kept By
Brianne_Horton
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