Quinoa Burgers

Quinoa Burgers

Ingredients

for 6 rosemary rolls

• 2 Tbsp extra-virgin olive oil
• 1/2 Tbsp dried rosemary
• 1/2 packet active dry yeast
• 125ml luke warm water
• 125g whole wheat flour
• 75g all purpose flour
• 1 teaspoons salt

for 6 quinoa burgers

• 100ml water (I always preheat mine in the water boiler)
• 85g quinoa, uncooked
• 1 carrot, diced
• 4 scallions, sliced
• 2 garlic cloves, chopped finely
• 1 can (400g) kidney beans, drained and rinsed
• 75g dry breadcrumbs
• 1 egg, lightly beaten
• 1 Tbsp ground cumin
• salt
• pepper
• 1 Tbsp olive oil

Extra

• 500g fries
• some lettuce
• 1 tomato
• 10 radishes
• mayonaise or ketchup

Directions

Rosemary rolls

• In a small bowl, combine olive oil and rosemary; let marinate for at least 30 minutes.
• Pour the yeast into the luke warm water, stir and set aside for 5 minutes (until it forms some bubbles)
• Sift the whole wheat flour, all purpose flour and salt into a bowl. Add the yeast mixture and stir with a spoon until the dough forms a ball.
• Add the olive oil and rosemary and stir some more.
• Take the dough out of the bowl and knead for about 10 minutes
• Shape the dough into a ball, and put it back into the bowl.
• Cover up with a towel and set aside in a warm place for 1 hour (I always preheat my microwave for a minute and then put my bowl in there)
• Knead again for about 5 minutes
• Divide the dough into 6 rolls and place them on a parchment-lined baking sheet.
• Cover the baking sheet with a towel and put aside again for about 1 hour.
• Preheat the oven to 200°C.
• Bake the rolls for about 20 minutes, until golden and hollow sounding when tapped
• Let them cool down on a wire rack.

Quinoa Burgers

• In a small pot, bring the water to a boil
• Add the quinoa, cover, and reduce heat to low. Cook until all the liquid is absorbed (around 15 minutes). Set aside
• Blend the carrot with a mixer until finely chopped
• Add the cooked quinoa, scallions, garlic, beans, egg, cumin, salt, pepper and 25g of the breadcrumbs
• Mix until combined but still slightly chunky
• Divide the mixture into four patties
• Turn the patties through the rest of the breadcrumbs
• Heat the oil in a large non-stick skillet. Bake the burgers until browned, about 5 minutes per side

Garnishing

• Preheat the deep fryer and cook the fries according to the instructions on the package
• Cut open 4 rolls. Place a pattie on each roll, and garnish with a leaf of lettuce and a slice of tomato.
• Serve with the fries, a side salad and mayonaise or ketchup

Source:
– Rosemary Rolls: adapted from Recipe Girl
– Quinoa burgers: adapted from Can You Stay For Dinner