Quinoa burger on a bed of rocket

Quinoa burger on a bed of rocket

Total: 2 hr | Active: 1 hr
vegetarian, gluten-free
Nutritional value / people: 459 kcal
, Fat: 25 g
, Carbohydrate: 40 g
, Protein: 14 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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a little butter
200 g carrots, thinly sliced
200 g leek, thinly sliced
1 garlic clove, pressed
150 g quinoa
1 tsp chilli powder
½ tsp turmeric
¾ tsp salt
3 dl water
1 chickpeas (approx. 400 g), rinsed, drained
1 egg yolk
clarified butter for frying
125 g cream cheese with herbs


2 tbsp white wine vinegar
3 tbsp olive oil
salt and pepper to taste
100 g rocket
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How it's done

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Heat the butter and sauté the carrot, leek and garlic. Add the quinoa and briefly cook, season. Pour in the water, bring to the boil. Reduce the heat, cover and simmer gently for approx. 15 mins.

In a bowl, finely mash the chickpeas with a fork. Add the quinoa vegetables, mix, allow to cool. Stir in the egg yolk. Cover the mixture and leave to rest for approx. 1 hour.

With wet hands, shape the mixture into 12 compact burgers. Heat the clarified butter in a non-stick frying pan. Reduce the heat. Fry the burgers in batches over a medium heat for approx. 5 mins. each side. Serve with the herby cream cheese.


Combine the vinegar and oil, mix well, season. Stir in the rocket shortly before serving. Serve with the quinoa burgers.


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