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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Burger

a little butter
200g carrots, thinly sliced
200g leek, thinly sliced
1 garlic clove, pressed
150g quinoa
1tsp chilli powder
½tsp turmeric
¾tsp salt
3dl water
1 chickpeas (approx. 400 g), rinsed, drained
1 egg yolk
clarified butter for frying
125g cream cheese with herbs

Salad

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

Burger

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.

Salad

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

How-tos

Cooking quinoa

Cooking quinoa

Shaping patties for burgers

Shaping patties for burgers

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