Kid-friendly healthy Dino Burgers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6–8 mini burgers
Ingredients
Spinach and pea patties
- 100g black quinoa rinsed and drained
- 250ml water
- 3 handfuls of fresh spinach stems removed and roughly chopped
- 300g frozen peas thawed
- 2 sprigs of basil stems removed
- 2 Eggs preferably free-range and organic
- 75g (gluten-free) rolled oats
- 50g grated pecorino or Parmesan
- 2tbsp lemon juice
- 1tsp sea salt
- olive oil for frying
Burger dressing
- 5tbsp mayonnaise
- 2tbsp capers (baby capers) rinsed, drained and chopped
- 1tbsp good-quality ketchup
To assemble
- mini sourdough or gluten-free buns
- good-quality ketchup
- sliced tomatoes
- crispy lettuce leaves
Method
- STEP 1
To make the spinach and pea patties, bring the quinoa and water to the boil in a small lidded saucepan, then reduce the heat and simmer with the lid on for 15 minutes, or until small tails appear and the water has been absorbed.
- STEP 2
While the quinoa is cooking, put the spinach in a food processor with the peas and basil and blend until almost smooth.
- STEP 3
Crack the eggs into a large bowl and whisk. Add the pea mixture to the bowl along with the rest of the ingredients, except the oil.
- STEP 4
When the quinoa is cooked, fluff up with a fork and set aside to cool. Add the quinoa to the bowl and mix together. Form into a ball in the bowl and set aside for at least 15 minutes for the mixture to ‘glue’ together.
- STEP 5
Meanwhile, prepare the burger dressing. Put all of the ingredients into a small bowl, stir until combined and set aside.
- STEP 6
Form the spinach and pea mixture into 8 patties, about 100 g (3. oz) each, and fry in a little oil in a large non-stick frying pan (skillet) over a medium-high heat for a few minutes, or until golden underneath. Carefully flip each patty with a spatula and fry on the other side for a further few minutes, or until golden.