This is a lovely, easy to make, burger recipe. You can prep it the night or the morning before, and they will take you just 8 minutes to cook when you are ready to eat. A little tip for you too – make extra of the tahini dressing as it will go beautifully with lots of other meals!
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| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 125 g quinoa
- 250 ml boiling water or chicken stock
- 1 courgette grated
- 2 spring onions finely chopped
- 2 cloves garlic crushed
- 2 eggs beaten
- zest of 1 lime
- 30 g chives chopped
- 30 g quinoa flour (or ground almonds buckwheat flour, oat flour or rice flour)
- salt and pepper
- For the tahini Sauce:
- 1 clove garlic crushed
- 50 g tahini
- 1 tsp ground cumin
- juice of 1 lime
- 1 tsp miso paste
- 1 tbsp olive oil
- 1 tbsp coconut oil
- 1 leaves small cos lettuce separated, to serve
Ingredients
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Instructions
- Put the quinoa in a pan with the boiling water or stock and simmer for 12-15 minutes, or until the liquid has been absorbed.
- Squeeze out the water from the grated courgette and put it in a bowl with the spring onion, garlic, eggs, lime zest, chives, flour, a large pinch of salt and pepper and the cooled quinoa.
- Combine everything and put it in the fridge to set for 30 minutes (or up to the night before).
- Put all the tahini sauce ingredients in a blender and whizz together.
- When you are ready to eat, form the quinoa mix into burgers and heat 1 tbsp coconut oil in a frying pan.
- Cook the burgers in the pan for 3-4 minutes on each side.
- Serve with the sauce and cos lettuce as 'buns'.
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