Vegetarian Quinoa Burger
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g quinoa, white
- 250 ml vegetable stock
- 150 g cream cheese
- 1 small leek stick (s)
- 1 beefsteak tomato (s)
- 1 carrot (s)
- leaves Lettuce
- 2 egg (s), size M
- 2 tablespoon parsley, smooth
- 2 tablespoon cornstarch
- 2 tablespoon oatmeal, tender
- 4 wholemeal rolls, alternatively wholegrain baguette
- salt and pepper
- Paprika powder
- Tarragon or thyme
Print Recipe
Pin Recipe Instructions
- Rinse the quinoa in a sieve with warm water to rinse off the bitter substances in the peel. Then simmer in the vegetable stock over a low flame for 20 minutes. Then take it off the stove and let it stand until all the liquid has been absorbed.
- Peel and grate the carrot and cut the leek into thin slices. Mix both together with the cooked quinoa, eggs, parsley, cornstarch and oat flakes as well as 50 g of cream cheese to form a dough. I used the dough hook of the food processor for this, it worked very well. Season to taste with salt, pepper and paprika powder.
- Now shape the dough into four equally sized patties with wet hands and fry in a pan with oil for a total of 12-15 minutes, turning regularly.
- Season the remaining cream cheese with salt, pepper and tarragon to taste. If you don`t like tarragon, you can also take thyme, it tastes just as good.
- Now cut open the rolls or the baguette, spread the cream cheese and top with salad. Place the fried patties on top and cover with the cut tomato slices.
- Potato wedges with sour cream go well with it.
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