for 4 person

Burgers

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

Sauce

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 pinch	salt

To assemble the burgers

4	burger buns
a little	leaf spinach
100 g	red cabbage, cut into thin slices

How it's done

Burgers

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.

Sauce

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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