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!