Vegetarian Quinoa Burger

Ingredients for 4 servings:

• 100 g white quinoa
• 250 ml vegetable stock
• 150 g cream cheese
• 1 small leek(s)
• 1 beefsteak tomato(s)
• 1 carrot(s)
• e.g. lettuce leaves
• 2 eggs, size M
• 2 tbsp parsley, flat
• 2 tbsp cornstarch
• 2 tbsp oat flakes, fine
• 4 wholemeal rolls, alternatively wholemeal baguette
• salt and pepper
• Paprika powder
• Tarragon or thyme

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

quickly prepared

Rinse the quinoa in a sieve with warm water to remove any bitterness from the skin. Then simmer in the vegetable broth for 20 minutes over low heat. Remove from the heat and let stand until all the liquid has been absorbed. Peel and finely grate the carrot and thinly slice the leek. Mix both together with the cooked quinoa, eggs, parsley, cornstarch, oats, and 50g of the cream cheese to form a dough. I used the dough hook on my food processor, and it worked very well. Season with salt, pepper, and paprika to taste. Now, with wet hands, form the dough into four equal-sized patties and fry in a pan with oil for a total of 12-15 minutes, turning regularly. Season the remaining cream cheese with salt, pepper, and tarragon to taste. If you don’t like tarragon, you can also use thyme; it tastes just as good. Now cut open the rolls or baguette, spread with cream cheese, and top with lettuce. Place the fried patties on top and top with the sliced ​​tomatoes. Serve with potato wedges and sour cream.