Perfect Quinoa Burger
- 2 Tbsp Grain Market Flax Seeds
- 1/2 tsp cumin
- 1 tsp sea salt
- 1 tsp curry powder
- 1.5 cups water
- 1/2 cup red lentils
- 1/2 cup The Grain Market Quinoa
- Add quinoa, red lentils, curry powder, sea salt, cumin and 1.5 cups of water to a large pot, mix well and bring to the boil.
- Once boiling cover and immediately reduce heat to minimum. Let simmer for 12-15 minutes or until water is completely absorbed.
- Dump the cooked quinoa and lentils into a bowl and fluff with a fork to release steam and cool a little.
- Grind flax seed and add to a small bowl to combine with 2 Tbsp water. Stir with a fork until all flax meal is hydrated and then add to the bowl with quinoa and lentils. Mix well with a spatula until the "flax egg" is very well incorporated and everything resembles a dough.
- If you can touch the quinoa by now knead it with your hands to mix in the flax egg really well.
- Divide dough into 4 patties the size of your burger buns.
- Preheat a large pan over MEDIUM-LOW heat. Add 1 Tbsp oil, wait about 30-60 seconds for it to heat up and then carefully place the patties in the hot pan. Fry for 3-5 minutes on one side, flip, and fry another 3-5 minutes on the other side or until golden and crispy.
- Place quinoa red lentil patties on burger buns, top with lettuce leaf, slice of tomato, greens and anything else your heart desires!
