This is a lovely light burger that works well for a lunch or dinner. It can be served with a salad or you could have a sweet potato on the side if you’re looking for something a bit more filling. Feta is optional, so if you’re avoiding dairy then you can leave it out and pop in a couple of tsp of Nutritional Yeast or you could also try some very small pieces of tofu (keep it small or mash it up to avoid the burger falling apart). Top tip – try cooking your quinoa in vegetable stock for added flavour!
You will need:
½ Pepper (red, yellow or orange)
1 Garlic clove, crushed
¼ cup fresh Parsley
2 cups Quinoa, cooked as per the instructions on the packet and cooled
85 g Feta cheese / 2 tsp Nutritional Yeast (adjust to taste) / 85 g crumbled Tofu
½ cup ground Flaxseed (linseed) (use a coffee grinder to grind the seeds)
½ cup natural live yoghurt or soya yoghurt
2 Egg whites (can be substituted with spelt flour – see below)
2 whole Eggs (can be substituted with spelt flour – see below)
½ tsp salt
1 tbsp Dijon mustard
½ tsp Tabasco sauce
1 tbsp white wine vinegar
Black Pepper to taste
Finely chop the pepper, onion and parsley. Add to a bowl with the garlic, flaxseed, quinoa and crumbled feta and all the seasonings. Add the yoghurt, along with the eggs. If you want to miss out the eggs then replace with a couple of tablespoons of spelt flour (adjust quantity as required until you get a good level of stickiness!).
Mix together and then place in fridge to chill for 30 minutes. Once chilled form into small patties (should make about 8 burgers). Heat up a pan with some coconut oil and once hot place the patties in and allow to brown, turning half way through (up to 7- 9 minutes on each side).
Remove carefully with a spatula so they don’t fall apart and serve with a side salad.