Here’s another one of my chicken burger instalments to use as a lunch idea. This time, we’re adding quinoa into the burgers. Not only does this add extra protein and nutrients to your burger, keeping you full longer, it also stretches the use of your meat so that you can make more burgers (also because I totally ran out of chicken breasts…)!
This burger is pretty simple in terms of seasonings. I added a fair amount of fresh ginger to this burger, and it really gave the burger an extra oomph along with the quinoa! It’s good to have variety sometimes, so hopefully you’ll enjoy this recipe.
Makes 6 burgers
- 2 chicken breasts
- 3 tbsp cooked quinoa (about 1/4 cup uncooked quinoa + 1/2 cup water)
- 1/4 of a small onion, diced
- 2-3 garlic cloves
- 1/3 inch knob of garlic, sliced
- 1-2 green chillies (optional)
- 1 tbsp dried chilli flakes
- 2 tbsp cilantro, chopped
- 2 tsp oil
Preheat the oven to 350 degrees F.
Add the oil to a saucepan on medium heat. Add the onion, garlic, garlic, chillies, and chilli flakes (if using). Sautee for 2-3 minutes. Set aside to cool.
Roughly chop the chicken breasts and add to your food processor. Add the onion mix as well as the quinoa and give it a few pulses until the meat has broken down and everything is incorporated.
Shape into burger patties and place on baking sheet. Place in preheated oven for 10-15 minutes.
Serve on bun with any fix ins. The picture is served with sliced avocados, spinach, and a yogurt miso tahini sauce (recipe below). Enjoy!
Yogurt Miso Tahini Sauce
- 3 tbsp low-fat or nonfat Greek yogurt
- 1 tbsp tahini
- 2 tsp miso paste
- 1/2 tsp grated ginger
Whisk all ingredients together and use as a delicious spread!