AuthorJen BookerDifficultyIntermediateQuick easy burgers. Top with avocado and tomatoes, or anything you fancy!
Place the quinoa, vegetable stock, tomato sauce, kale, thyme and oregano in a pan on the hob.
Heat on high until boiling, reduce the heat to low, cover and simmer for 20 minutes or until the liquid is absorbed.
Remove from the heat, stir in the tomato puree, mushrooms and season with chilli flakes, salt and pepper and stir in the oats.
Set aside until cool enough to handle.
Form the quinoa mixture into burgers. I got eight. You can make them whatever size you like but do not make them too thick.
Bake these in the oven on a lightly greased baking tray for about 20 minutes at 190, flipping the burgers halfway through.
Ingredients
Directions
Place the quinoa, vegetable stock, tomato sauce, kale, thyme and oregano in a pan on the hob.
Heat on high until boiling, reduce the heat to low, cover and simmer for 20 minutes or until the liquid is absorbed.
Remove from the heat, stir in the tomato puree, mushrooms and season with chilli flakes, salt and pepper and stir in the oats.
Set aside until cool enough to handle.
Form the quinoa mixture into burgers. I got eight. You can make them whatever size you like but do not make them too thick.
Bake these in the oven on a lightly greased baking tray for about 20 minutes at 190, flipping the burgers halfway through.