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Rainbow Quinoa Burgers


67.00 / Box

DIY - Makes 8 burgers

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Pick ingredients you need

Yellow Capsicums

Req qty: 0.35/kgs



Req qty: 0.10/kgs


Boston Lettuce

Req qty: 1.00/pcs


Red Quinoa

Req qty: 1.00/pack



Req qty: 0.50/kgs



Req qty: 0.05/kgs


Gram Flour

Req qty: 1.00/pack



Req qty: 0.20/kgs


Ingredients not included but required

Olive Oil


Cumin Powder


The classic burger gets a healthy makeover with these vegetable-packed patties served in lettuce wraps. They also freeze really well, making them a brilliant get-ahead dinner or school lunch solution. MAKES 8 BURGERS *Item not included in box Prep time: 15 minutes Cook time: 20 minutes Store cupboard ingredients required: olive oil • 1 carrot, grated • 1 zucchini, grated • 1 yellow capsicum, finely diced • *½ tsp ground cumin • 2 cloves garlic, minced • 100g cooked red quinoa • 100g gram flour • 4 tbsp olive oil • 2 beef tomatoes, sliced into rounds • 1 head Boston lettuce, separated into individual leaves 1. In a large bowl combine the carrot, zucchini, capsicum, cumin, garlic, quinoa and gram flour, stirring well to ensure that the vegetables are evenly coated. 2. Leave to sit for 5-10 minutes or until you have a batter-like consistency. 3. Put a large frying pan over a medium heat and add the olive oil. Use your hands to roll two tablespoons of batter together to form a ball. Repeat with the remaining mix. 4. Add 2-3 patties to the pan, flattening with the back of a spoon to form a disc shape. Fry for 3-4 minutes on each side or until crisp and golden. Cook the burgers in batches, adding more oil to the pan when necessary. 5. Transfer the cooked burgers to a plate line with kitchen paper and leave to cool slightly. 6. Top each burger with a slice of tomato and serve wrapped in Boston lettuce leaves.

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