Kimchi and quinoa burgers
MAKES 6
INGREDIENTS
For the burgers
■ 10g dried porcini
mushrooms
■ 80g uncooked quinoa,
rinsed and drained
■ 250ml water
■ ¼ tsp sea salt flakes
■ 50g rolled oats
■ 2 free-range
eggs, whisked
■ 60g mature
cheddar, grated
■ 50g spinach,
finely shredded
1
Put the porcini in a small bowl and pour over enough boiling water to cover. Rehydrate for 10-15 minutes.
2
Place the quinoa, water and salt in a small saucepan. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for around 13-15 minutes or until small “tails” are visible on the seeds and the water has been absorbed. Remove from the heat, place some paper towels under the lid and leave to steam for 5 minutes, then remove the lid and paper towels and set aside to cool. ■ 75g kimchi,
finely shredded
■ 2 spring onions,
finely chopped
■ 2 tbsp olive oil
(for frying)
■ Sea salt and freshly ground black pepper
To serve
■ Burger buns, toasted
■ Mayonnaise
■ Extra kimchi
■ Sliced crunchy lettuce
■ Sliced avocado
■ Sliced cucumber
3
Drain the porcini and pat dry, then finely chop. Transfer to a mixing bowl. Add the cooked quinoa, along with the oats, eggs, cheese, spinach, kimchi and spring onions. Season to taste and mix well to combine.
4
Chill for 30 minutes, then form the mixture into 6 patties of about 100g each.
5
Heat the oil in a frying pan on a medium setting. Fry the patties for
3-4 minutes on each side, or until they are golden.
6
Serve in toasted burger buns with a layer of mayonnaise underneath, topped with kimchi, lettuce, avocado and cucumber.