Tasty burgers without a trace of meat


Makes 4:
1 cup boiled quinoa
3 sun-dried tomatoes (preserved in oil)
½ cup grated cheese
1/3 cup finely chopped onion
1 clove garlic, chopped
1 egg
2-3 tbsp coconut (or plain) flour
salt and pepper
1 chilli pepper (optional)

oil (olive, coconut or sunflower)

4 buns
1 fresh tomato
1 pickled gherkin
mayonnaise, ketchup or any sauce to your liking


Combine the quinoa, chopped sun-dried tomato, chopped onion and garlic in a bowl. Add the cheese and a lightly beaten egg. Season with salt, pepper and spices to taste.
Add just enough flour to form the burgers.

Heat the oil in a pan.
Fry the burgers for 2 minutes on each side, until nicely golden.
Remove and place on paper towels to drain.

Slice the buns and spread with the sauce. Arrange a lettuce leaf, the burger and the fresh and pickled vegetables on the bottom half of the bun. Top with the other half of the bun and – enjoy your burger!

NOTE: Rinse the raw quinoa well under warm running water. Place in a deep skillet with a small amount of oil and sauté briefly (for a minute or two). Add 2 cups of water (or stock) for each cup of quinoa and season with salt. Cook stirring occasionally. Bring to a boil, lower the heat and cook for a maximum of 15 minutes. Remove from heat and leave to sit with a lid on for about 10 minutes.