Tabbouleh Burgers

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1 c prepared quinoa (I like Suzie's Quinoa with Olive Oil)

1, 15 oz can of cannellini beans, drained

1 c roasted butternut squash (cooled)

3 cloves of garlic. minced

1 small white or yellow onion

Juice of 1 of lemon

1/2 cup of chopped parsley

(fresh or Gourmet Garden Parsley Paste)

1/2 cup of chopped dill 

(fresh or Gourmet Garden Dill Paste)

1/4 cup of chopped mint (fresh)

1 pinch salt

1 pinch of pepper

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Preheat oven to 425 degrees and use a paper towel to spread a small amount of olive oil onto a cooling rack, then place cooking rack on top of baking sheet and set aside. 

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Mash cannellini beans and butternut squash together in a large bowl, once combined add quinoa and mix. Next add herbs, onion, garlic, slat and pepper and mix until everything is combined evenly. 

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Use a 1/2 cup measuring cup to scoop mixture out, then place in hand to form patties. Place onto cooking rack that is placed on top of a baking sheet, mixture should form 6 patties.

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Bake for 20-25 minutes or until burgers have started to brown and are cooked through. Use spatula to remove from cooking rack and place on bun. 

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Top with cucumber, tomato and lemon tahini dressing.