Quinoa burgers with pickled vegetables

Cooking Vegetarian Quinoa burgers with pickled vegetables

Go meat-free with these tasty, vegetarian burger patties made with quinoa, haloumi and olives.

Lables: Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Cook the quinoa following packet directions. Transfer to a heatproof bowl. Set aside for 15 mins to cool.
  2. Add the grated haloumi, kalamata olives, onion, parsley, mint, egg and breadcrumbs to quinoa. Season with pepper. Stir to combine. Divide into 4 portions and shape each portion into a patty. Place on a plate in the fridge for 20 mins to chill.
  3. Heat oil in a frying pan over medium heat. Cook patties for 3 mins each side or until golden and cooked through.
  4. Top the roll bases with spinach, capsicum, patties, avocado, dill cucumber, chutney and roll tops

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2/3 cup white quinoa, rinsed
100g haloumi, grated
2 tbsp drained Spring Gully Sliced Kalamata Olives, chopped
1/4 cup drained Spring Gully Sweet Spiced Onions*
1/3 cup flat-leaf parsley, chopped
1/4 cup mint, chopped
2 Coles Brand Australian Free Range Eggs, lightly whisked
1/3 cup dried breadcrumbs
2 tbsp olive oil
4 Coles Bakery Rolls, split, toasted
60g pkt Coles Brand Australian Baby Spinach
1/2 cup drained Spring Gully Garlic Infused Capsicum*
1 avocado, stoned, peeled, sliced
1/4 cup drained Spring Gully Traditional Dill Cucumbers
1/3 cup tomato chutney

Adv

Autors
Preparation time
50
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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