Veal and Quinoa Burger, Baby Spinach, Yogurt Sauce Recipe

Ingredients

• 1 pound ground veal
• 1 cup cooked quinoa
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 hamburger buns
• 1 cup baby spinach leaves
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon chopped fresh dill
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a large bowl, mix together the ground veal, cooked quinoa, egg, panko breadcrumbs, onion, garlic, Dijon mustard, parsley, salt, and pepper until well combined.
2. Form the mixture into 4 equal-sized patties.
3. Heat a large skillet over medium-high heat and lightly oil the surface.
4. Cook the patties for 3-4 minutes per side or until fully cooked.
5. To make the yogurt sauce, combine the Greek yogurt, lemon juice, dill, garlic powder, salt, and pepper in a small bowl. Mix well.
6. Toast the hamburger buns if desired.
7. To assemble the burgers, place a patty on each bun bottom, top with a handful of baby spinach leaves, and drizzle with the yogurt sauce. Add the top bun and serve immediately.

Verdict and Serving Suggestions

This Veal and Quinoa Burger with Baby Spinach and Yogurt Sauce recipe is a delicious and healthy alternative to traditional hamburgers. The quinoa adds extra protein and texture to the patty, while the yogurt sauce is a refreshing and flavorful topping. Serve with a side of sweet potato fries or a vegetable salad for a complete meal.