Quinoa burgers

Quinoa burgers

Total: 50 Min. | Active: 50 Min.
Nutritional value / people: 596 kcal
, Fat: 35 g
, Carbohydrate: 47 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp olive oil
100g quinoa
2dl vegetable bouillon
1 garlic clove, finely chopped
100g carrots, finely grated
170g courgettes, finely grated
1tsp salt
60g Appenzeller, finely grated
1 egg
2tbsp white flour
¼tsp salt
a little pepper
1tbsp olive oil


70g mayonnaise
2 hard-boiled eggs, roughly chopped
½bunch flat-leaf parsley, finely chopped
1 gherkin, diced
1tbsp water
2pinches salt

To assemble the burgers

4 burger buns
a little leaf spinach
100g red cabbage, thinly sliced
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How it's done


Heat the oil in a pan, sauté the garlic, add the quinoa and cook briefly. Pour in the bouillon, bring to the boil, cover and simmer over a low heat for approx. 15 mins. Allow to cool slightly. Mix the carrots, courgettes and salt, leave to absorb for approx. 30 mins. in a sieve, then press out all the liquid.

Mix the quinoa, vegetables, cheese, egg and flour, season. With wet hands, shape the mass into 4 small patties.

Heat the oil in a non-stick frying pan and fry the patties for approx. 5 mins. on each side.


Mix the mayonnaise with all the other ingredients up to and including the salt.

To assemble the burgers

Cut open the bread rolls, spread a little sauce over the bottom half of each roll. Cover with the spinach and red cabbage. Place the quinoa burger on top, spoon the remaining sauce over the top, cover with the top half of the bread roll, press down gently.


Cooking quinoa

Cooking quinoa

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