Quinoa and vegetable burgers

Total: 1 hr | Active: 1 hr
Nutritional value / person: 519 kcal
, Fat: 24 g
, Carbohydrate: 54 g
, Protein: 18 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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200 g quinoa (e.g. tricolore)
5 dl salted water

To shape the burgers

250 g cauliflower, finely grated
100 g breadcrumbs
8 dried tomatoes, finely chopped
1 bunch basil, finely chopped
½ bunch savory, finely chopped
½ tsp salt
a little pepper
1 egg, beaten

Cucumber dip

100 g cucumbers, peeled, deseeded, finely grated
125 g plain yoghurt (e.g. sheep's milk yoghurt)
100 g crème fraîche
1 garlic clove, squeezed
1 tbsp olive oil
½ tsp salt

To fry the burgers

2 tbsp olive oil
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How it's done

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Cook the quinoa (uncovered) in boiling salted water over a medium heat for approx. 20 mins., stirring occasionally. Allow the quinoa to cool slightly for approx. 15 mins.

To shape the burgers

Mix the cauliflower into the quinoa along with all the other ingredients up to and including the egg, knead well by hand until the ingredients have combined to form a compact mass. Divide the mixture into 16 portions, shape into burgers.

Cucumber dip

Squeeze out the cucumber in a sieve. Mix the yoghurt with all the other ingredients up to and including the cucumber.

To fry the burgers

Heat the oil in a non-stick frying pan. Fry the burgers in batches for approx. 5 mins. on each side. Serve the cucumber dip with the burgers.


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