Quinoa Burger

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Chef

Neil Hanna

INGREDIENTS

1 kg – Quinoa
250 ml – Carrots Shredded
250 m l- Onions Red, Diced
250 ml – Peas Green Frozen
250 ml – Corn Whole Kernel Froze
500 ml – Bread Crumbs (Panko)
2 egg – Eggs Large
125 ml – BBQ Sauce
15 ml – Pepper Black ground
15 ml – Garlic Powder
24 each – Bun WW ‘OneBun’
24 slice – Tomatoes Roma Sliced
24 leaf – Lettuce leaf

METHOD

Quinoa Burger

  1. Directions (20 servings)
    1. Cook quinoa in the oven like rice pilaf with a 2.5:1 ratio of water to quinoa
    2. Add to cooked quinoa, carrots, onions, peas and corn. Cool.
    3. Add panko crumbs, eggs, BBQ sauce, pepper and garlic powder.
    4. Using a rounded #8 scoop, form 24 x 5 oz patties. Chill or freeze.

    To Cook

    1. Cook chilled or defrosted burgers on the flat top to brown and heat.

    To Serve

    1. Place in warm ‘OneBun’ and add leaf lettuce and one slice of tomato.
    2. Use any toppers like chipotle mayo, salsa; sundried tomato pesto.
    3. Use other whole grain buns such as whole wheat burger buns.

    Chef’s Tip

    1. Freeze in packages of 5, defrost before heating on the flat top.

    Allergens: Sesame; Soy; Wheat; Gluten, Mustard