Kimchi Quinoa Burgers With Jalapeño Avocado Mayo is packed with protein, fiber, and iron, making it an incredibly nutritious choice for your diet. The jalapeño in the avocado mayo adds a little kick to the spread, and all of these elements come together to make one delicious burger!
by Kellie Anderson Food to Glow
Kimchi Quinoa Burgers With Jalapeño Avocado Mayo
Ingredients
Burgers Ingredients
- 1 cup quinoa, cooked and cooled
- 1 1/2 cup beans*, lightly mashed
- 3/4 cup cabbage, chopped (or radish kimchi, drained, liquid reserved)
- 2 spring onions, sliced
- 1 chia egg** (or medium hen’s egg)
- 2 tsp korean pepper flakes (optional)
- 2 tbsp oil
Ingredients Avocado jalapeño mayo
- 1/2 ripe avocado
- 1 tbsp lime juice
- 1 spring onion, roughly chopped (optional)
- 1/2 jalapeño pepper, de-seeded
- 2 inch piece cucumber, peeled
- pinch salt
To serve
- soft lettuce
- sprouts
- wholemeal bread roll
- cucumber slices
Instructions
Preparation
- Place all of the burger ingredients, minus the sesame seeds and spring onions, into your Optimum high-speed blender. Pulse until you get a half smooth and half chunky mix. Stir in the chopped onion. Or, you could blend half and mash in the remaining. Clean out the blender jug. Sprinkle the seeds onto a plate and, with damp hands, divide the quinoa mixture into five or six balls; press into burger shapes. Lightly coat the burgers in the seeds and place them onto a plate or baking sheet, place them in the fridge to cool for 20 minutes.
- Now make the yummy green mayo. Place all of the ingredients into your Optimum high-speed blender and blend until smooth. Taste for seasoning and adjust as needed. Make double if you like, because it’s delicious and makes a great, quick, guacamole. Preheat your oven to 180°C/350°F.
- When the burgers are chilled, pop them onto an oiled tray and into the preheated oven; bake for 15 minutes. Carefully flip the burgers and bake for a further 10 minutes. When the burgers are almost ready, heat the oil in a sauté pan over a medium flame. Put the burgers into the pan and cook for 1 1/2 minutes on each side. Any longer and the sesame seeds may burn. If you aren’t coating the burgers then you may wish to fry a little longer to get a nice crust.
- Serve on soft lettuce leaves or in a wholemeal roll/bun, topping with the avocado and jalapeño mayo, cucumber slices, and sprouts.
- These are GORGEOUS with sweet potato wedges and extra kimchi! * I used borlotti beans ** a chia egg is made by mixing 1 tablespoon of ground chia seeds and 3 tbs water, or in this case kimchi liquid topped up with water. This is what I did, although I used whole chia seeds in this instance
Tried this recipe?Let us know how it was!
