Quinoa, Squash and Goats Cheese Mini “Burgers”

Thank you to Milli’s Kitchen for the recipe.  She created it for a yoga retreat but I make it for omnivores just as much. It is not complicated but it is slightly time consuming. Much better if you cook the quinoa and roast the squash/pumpkin the day before, so all you have to do on the day is mix it all, shape, and cook.  This quantity made 30 mini burgers.

500g cooked quinoa *

500g butternut squash or pumpkin peeled and roasted, mashed up *

1 tsp cumin

1/2 tsp cinnamon

1/2tsp turmeric

1/2 tsp curry

1tsp hot paprika

2 tsp salt – to taste

black pepper

1/2 onion finely chopped and sauteed

2 large eggs, beaten

60 g flour (I use GF flour when needed, otherwise plain)

1 tsp baking powder

1 pack feta crumbled or 1/2 soft goats cheese roll

coriander leaves for decoration

*  To cook quinoa in the TM: Soak for 30 minutes at least. Place in the steaming basket. Pour 800g boiling water into the TM bowl, insert the quinoa, pinch of salt, a couple of seconds on speed 4, then 15 min, Varoma temperature, speed 2.  Remove steaming basket when done and put quinoa in a large bowl to cool down.

* To roast the pumpkin: peal it, cut it into chunks, toss with some oil and salt, and 30 min in a 190C oven. Mash with a fork.

  1. Chop the onion with a drop of oil,  5 seconds speed 5. Bring down from the sides of the bowl with a spatula, repeat if necessary.  Cook 8 minutes, Varoma, speed spoon.
  2. In a large bowl, mix all the ingredients on the list up to the eggs. Adjust seasoning. I find that I often need to add a lot more salt, and then I add more of the spice that I might feel like that day (hot paprika, cinnamon, cumin… depends on who it is for and, as I say, my mood).  Remember you will add eggs and some flour to bind so you will loose flavour and you will also gain salt with the cheese…
  3. Add the rest of the ingredients and form into little balls. The mix is a tiny bit wet. Fry with just a hint of oil in a large non stick pan, squash them down a bit to shape into mini burgers.  Cook about 3 minutes on each side to get them a tad crispy.  Only turn when they are not sticking to the pan.  Finish 6 minutes in a 190 oven.
  4. I decorated these with a coriander leaf.




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