Quinoa Burgers

Quinoa Burgers


for 6 rosemary rolls

  • 2 Tbsp extra-virgin olive oil
  • 1/2 Tbsp dried rosemary
  • 1/2 packet active dry yeast
  • 125ml luke warm water
  • 125g whole wheat flour
  • 75g all purpose flour
  • 1 teaspoons salt

for 6 quinoa burgers

  • 100ml water (I always preheat mine in the water boiler)
  • 85g quinoa, uncooked
  • 1 carrot, diced
  • 4 scallions, sliced
  • 2 garlic cloves, chopped finely
  • 1 can (400g) kidney beans, drained and rinsed
  • 75g dry breadcrumbs
  • 1 egg, lightly beaten
  • 1 Tbsp ground cumin
  • salt
  • pepper
  • 1 Tbsp olive oil


  • 500g fries
  • some lettuce
  • 1 tomato
  • 10 radishes
  • mayonaise or ketchup


Rosemary rolls

  • In a small bowl, combine olive oil and rosemary; let marinate for at least 30 minutes.
  • Pour the yeast into the luke warm water, stir and set aside for 5 minutes (until it forms some bubbles)
  • Sift the whole wheat flour, all purpose flour and salt into a bowl. Add the yeast mixture and stir with a spoon until the dough forms a ball.
  • Add the olive oil and rosemary and stir some more.
  • Take the dough out of the bowl and knead for about 10 minutes
  • Shape the dough into a ball, and put it back into the bowl.
  • Cover up with a towel and set aside in a warm place for 1 hour (I always preheat my microwave for a minute and then put my bowl in there)
  • Knead again for about 5 minutes
  • Divide the dough into 6 rolls and place them on a parchment-lined baking sheet.
  • Cover the baking sheet with a towel and put aside again for about 1 hour.
  • Preheat the oven to 200°C.
  • Bake the rolls for about 20 minutes, until golden and hollow sounding when tapped
  • Let them cool down on a wire rack.

Quinoa Burgers

  • In a small pot, bring the water to a boil
  • Add the quinoa, cover, and reduce heat to low. Cook until all the liquid is absorbed (around 15 minutes). Set aside
  • Blend the carrot with a mixer until finely chopped
  • Add the cooked quinoa, scallions, garlic, beans, egg, cumin, salt, pepper and 25g of the breadcrumbs
  • Mix until combined but still slightly chunky
  • Divide the mixture into four patties
  • Turn the patties through the rest of the breadcrumbs
  • Heat the oil in a large non-stick skillet. Bake the burgers until browned, about 5 minutes per side


  • Preheat the deep fryer and cook the fries according to the instructions on the package
  • Cut open 4 rolls. Place a pattie on each roll, and garnish with a leaf of lettuce and a slice of tomato.
  • Serve with the fries, a side salad and mayonaise or ketchup


– Rosemary Rolls: adapted from Recipe Girl
– Quinoa burgers: adapted from Can You Stay For Dinner

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