Quinoa Burgers

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 596 Kcal, 19g Protein, 47g Carbohydrates, 35g Fat


  • Burgers
  • 1 tbsp. olive oil
  • 2 dl vegetable bouillon
  • 100 g quinoa
  • 1 garlic cloves, finely chopped
  • 100 g carrots, finely grated
  • 170 g zucchini, finely grated
  • 0.25 tsp. salt
  • 1 eggs
  • 60 g Appenzell cheese, finely grated
  • 2 tbsp. white flour
  • a little pepper
  • Sauce
  • 70 g mayonnaise
  • 2 hard boiled eggs, coarsely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 dill pickles, cut into small cubes
  • 1 tbsp. Water
  • 2 pinches salt
  • Serve
  • 4 burger buns
  • a little spinach leaves
  • 100 g red cabbage, cut into thin strips

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  • Burgers

    Heat the oil in a pan, sauté the garlic, add the quinoa and cook briefly. Pour in the stock, bring to the boil, cover and simmer on 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.
  • Serve

    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, spread the remaining sauce over the top, cover with the top half of the bread roll, press down gently.

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Products used in this recipe

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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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