Quinoa Kale Burgers with Chipotle Yogurt Sauce - alive magazine

Ingredients

• 2/3 cup (160 mL) quinoa
• 3 cups (750 mL) cooked or canned white navy beans (rinsed and drained)
• 2 cups (500 mL) very finely chopped kale
• 1/3 cup (80 mL) oat bran
• 2 Tbsp (30 mL) tomato paste
• 1 large free-range egg, lightly beaten
• 1 shallot, minced
• 2 tsp (10 mL) fresh thyme
• 1/2 tsp (2 mL) sea salt, divided
• 1/4 tsp (1 mL) black pepper
• 1/2 cup (125 mL) plain 2% yogurt
• 1 Tbsp (15 mL) lemon juice
• 1 tsp (5 mL) honey
• 1 garlic clove, grated or very finely minced
• 1/4 tsp (1 mL) chipotle chili powder
• Grapeseed oil for grilling
• 6 whole grain buns (optional)
• Tomato, sliced
• Cucumber, sliced
• Red onion, sliced