Quinoa burgers

Quinoa burgers

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


4 person


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


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

To assemble the burgers

4 burger buns
a little leaf spinach
100 g red cabbage, cut into thin slices
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How it's done

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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.


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