Quinoa & rainbow chard burgers
Prep time 10 minutes
Total time 30 minutes
Serves 6 burgers
Quebec harvests are so abundant these days that you’re wondering how you can possibly eat so many veggies? Here’s a way to surreptitiously sneak more fresh greens into your meals. These nourishing quinoa and chard burger patties also contain small pockets of melted cheese goodness, who can resist that?
- Marie des neiges Magnan
Ingredients
Patties
- 3 cups (once cooked) organic tricolour quinoa from Yupik
- 3 cups rainbow chard from Lufa Farms Anjou
- 1 bunch green onions from Bio-Saveur
- 2 tbsp. flat-leaf parsley from Lufa Farms Anjou
- 1 clove summer garlic from Ferme M le Bio
- 2 tbsp. extra virgin Manzanilla olive oil from Favuzzi
- 3 eggs (lightly whisked) from Nutri-Oeufs
- 2 to 3 sprigs thyme from Lufa Farms Ahuntsic
- ⅔ cup organic unbleached white flour (stone-ground) from la Seigneurie des Aulnaies
- ½ tsp. salt, or to taste
- ½ tsp. pepper, or to taste
- 1 block organic cheddar from Fromagerie Ferme des Chutes*
* You can use day-fresh cheese curds if you have some on hand.
To put your burgers together
- 1 Boston lettuce from Lufa Farms Anjou
- olive oil, for pan searing
- all natural classic mayonnaise (or Sriracha spicy) from Neal Brother’s Foods
- 6 caramelized onion burger buns from Arhoma
Instructions
- Finely chop chard, white ends of green onions (keep green ends for other recipes), parsley, and garlic. Cut the cheese into small cubes.
- Combine all patty ingredients in a large bowl and use your hands to fashion 6 large patties.
- Heat a bit of olive oil in a pan set to medium heat. Sear 5 to 10 minutes on each side, or until the patties are golden brown on both sides.
- Heat the buns in the oven and slice in half.
- Spread a bit of mayo on the buns, add the patties, decorate with a few Boston lettuce leaves, and serve.
Note: If you have leftover patties, simply keep them in the fridge and serve them as croquettes for a quick meal!