Description
Simple vegetarian quinoa burgers with spinach. These burgers are low FODMAP and gluten-free. Good on a burger bun, but also just on the side.
Ingredients
Scale
- 200 g quinoa
- ½ stock cube (check the ingredients for FODMAPs)
- 50 g fresh spinach
- 100 g canned mushrooms, drained and rinsed (contrary to normal mushrooms, canned mushrooms are low FODMAP up to about 150 g per portion)
- 1 egg
- 50 g grated cheese
- Paprika powder
- Oregano
- Pepper and salt
Instructions
- Boil the quinoa according to the instructions on the package and add ½ stock cube while boiling the quinoa.
- Drain the quinoa and leave to cool for a bit.
- Cut the spinach into smaller pieces and cut the mushrooms into smaller pieces too.
- Put the quinoa into a bowl and add the egg, spices, cheese and vegetables. Knead everything together with your hands and form the mixture into 9-10 burgers.
- Heat some oil or baking spray in a pan. Fry the burgers with several at a time in about 10 minutes, until they got a nice crust. Flip them over during the baking time.
- Good to eat with some vegetables on the side or on a bun with homemade fries.
- If you want to reheat the burgers, pay attention that they contain spinach. You can reheat spinach, but it is important that you cool down the burgers quickly after
heating them for the first time and store them in the fridge at all times. You can also freeze them right after cooling down. Store the burgers in the fridge for a maximum of two days.
- Prep Time: 30 mins