1largeegg - if you double this recipe, still only use ONE egg
2teaspoonstomato paste
¼cupfeta cheese - crumbled
¼cupwhite onion - diced
⅛cupgreen onions (scallions or green shallots) - diced
½cupgreen pepper (green capsicum) - diced, I used red and orange, but any combination or just red pepper would be fine
½teaspoongarlic - minced
1pinchred pepper flakes
2tablespoonsbasil - FRESH
½teaspoonoregano - DRIED
2teaspoonsolive oil - for cooking veggies
½teaspoonsalt
¼teaspoonground black pepper
¼cupall purpose flour (plain flour Australia and UK) - for forming patties to help hold them together, if needed
Instructions
Put chickpeas in a bowl and smash with a fork or potato masher. Add cooked quinoa, turkey, tomato paste, egg, feta, basil, green onion, salt and pepper.
Turn heat to medium and oil to pan.
Add white onion, bell peppers, garlic, red pepper flakes, oregano and a little salt and sauté until cooked (about 2 minutes). Remove from heat and add the mixture to a bowl.
Mix all together and put in the fridge to chill for 2 to 3 hours or up to 24 hours.
Form into patties (if the mix is a little loose and you’re finding the patties difficult to form, just get flour all over your hands and form them using some flour. This will help to hold the patty together).
Cook on medium-high heat for 4–6 minutes per side, using just enough oil so that the burgers don’t stick to the pan.
Notes
SUGGESTION: Serve with grilled mushrooms, red onion, kalamata olives, mozzarella or provolone and arugula and a lemony mayo or yogurt spread (just squeeze some lemon juice into mayo or yogurt)