Combine ground beef, quinoa, egg and Montreal steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch patties.
Place patties in center of grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Place burgers on bottom halves of buns; top with tomato slices and lettuce. Close sandwiches.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
These burgers may be served on bed of fresh mixed greens drizzled with vinaigrette.
Nutrition information per serving: 217 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 75 mg Cholesterol; 583 mg Sodium; 10 g Total Carbohydrate; 1.3 g Dietary Fiber; 25 g Protein; 3.1 mg Iron; 5.2 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 6 mg Zinc; 21.2 mcg Selenium; 82.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
Filed Under:Burgers, Sandwiches & Wraps