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Quinoa burgers
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 596
  • Fat about 35g
  • Carbohydrates about 47g
  • Protein about 19g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 2 dl vegetable bouillon
  • 1 garlic clove, finely chopped
  • 100 g carrots, finely grated
  • 170 g courgettes, finely grated
  • 100 g quinoa
  • 60 g Appenzeller, finely grated
  • 1 tsp salt
  • a little pepper
  • 1 egg
  • 2 tbsp white flour
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 70 g mayonnaise
  • 2 hard-boiled egg, roughly chopped
  • 1 gherkins, cut into cubes
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 2 pinches salt
  • 1 tbsp water
To assemble the burgers
  • a little leaf spinach
  • 4 burger buns
  • 100 g red cabbage, cut into thin slices
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And that's how it's done
And that's how it's done
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.
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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