Quinoa burger on a bed of rocket

Total time: 2hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 459 Kcal, 14g Protein, 40g Carbohydrates, 25g Fat


  • Burger
  • a little butter
  • 200 g leek, thinly sliced
  • 200 g carrots, thinly sliced
  • 0.5 tsp turmeric
  • 1 tsp chilli powder
  • 150 g quinoa
  • 1 garlic clove, pressed
  • 1 chickpeas (approx. 400 g), rinsed, drained
  • 0.75 tsp salt
  • 3 dl water
  • 1 egg yolk
  • clarified butter for frying
  • 125 g cream cheese with herbs
  • Salad
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 100 g rocket
  • salt and pepper to taste

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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