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 clove, finely chopped
  • 100 g carrots, finely grated
  • 170 g courgettes, finely grated
  • 0.25 tsp salt
  • 1 eggs
  • 60 g Appenzeller, finely grated
  • 2 tbsp white flour
  • a little pepper
  • Sauce
  • 70 g mayonnaise
  • 2 hard-boiled egg, roughly chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 gherkins, diced
  • 1 tbsp water
  • 2 pinches salt
  • To assemble the burgers
  • 4 burger buns
  • a little leaf spinach
  • 100 g red cabbage, thinly sliced

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  • Burgers

    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.
  • Sauce

    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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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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