Quinoa and Mushroom Burger


    For the patties


    Quinoa, white/red, raw

    150 g

    Water, hot

    750 ml

    Salt, fine

    5 ml

    Olive Oil, extra virgin

    20 ml

    Onions, white, finely diced

    120 g

    Garlic, fresh, crushed

    12 g

    Mushrooms, brown, finely chopped

    250 g

    Maggi Lazenby Sauce

    20 ml

    Breadcrumbs, whole-wheat

    70 g

    Eggs, whole

    3 unit

    Maggi BBQ Sauce

    30 ml

    For the burger


    Burger bun, whole-wheat


    Maggi BBQ Sauce

    30 ml

    Tomato, sliced 1 cm thick

    10 slices

    Butter Lettuce

    30 g

    Cheddar Cheese Slice (Optional)

    10 slices


    1. Rinse the quinoa under cold running water until the water runs completely clear.
    2. Add the quinoa, water and salt to a pot and bring to a simmer. Cover and simmer according to the manufacturer’s instructions (between 15-18 minutes). Once cooked set aside.
    3. In a large saucepan heat the olive oil over a medium high heat.
    4. Add the onions and garlic and fry for 3-4 minutes.
    5. Add the mushrooms and fry for another 4-5 minutes or until the mushrooms are cooked.
    6. Add the Lazenby sauce and allow to cook until completely evaporated.
    7. Remove from the heat and place in a clean bowl to cool for 10-15 minutes.
    8. In a large bowl combine the cooked quinoa, mushroom mixture, breadcrumbs, eggs and BBQ sauce.
    9. Shape the mixture into 10 patties and place on a greased baking sheet. Cover with plastic wrap and refrigerate for 30-45 minutes.
    10. Spray a frying pan with non-stick spray. In batches, place the patties in the pan and fry for 7-10 minutes on each side until they are golden brown and set.
    11. Place the lettuce, one patty, a slice of tomato, BBQ sauce and optional cheese on a burger bun and serve immediately.