Hamburguesa de Quinua

Method

1. Heat the vegetable oil in a frying pan over a medium heat and add the onion. Sauté for about 7–8 minutes until soft, then add the garlic and chilli paste. Cook for a further 2–3 minutes until the paste starts to separate, then remove from the heat and allow to cool completely.
2. Combine the quinoa and the cooled onion and chilli paste in a bowl with the maca powder or flour and cheeses. Add the cumin, season well with salt and pepper and combine. Divide into 6 patties and chill in the fridge for at least 1 hour to firm up.
3. Meanwhile, make the yogurt dressing. Peel, deseed and grate the papaya or cucumber, then drain the grated flesh to get rid of any excess water. Mix the flesh with the remaining ingredients and season with salt and pepper. Set aside.
4. Cook the quinoa burgers. Dust each burger generously with flour and pat off any excess. Dip in the beaten egg and coat in the breadcrumbs. To cook, heat some vegetable oil in a large frying pan and shallow fry each burger for 5–6 minutes on each side until golden brown and heated through.
5. To assemble, halve each bun and spread some amarillo chilli mayonnaise on the cut sides, then toast in a large frying pan, spread-side down for a few moments, just to soften the bread a little. Remove from the pan. Spoon a little yogurt dressing on the bottom half of each burger bun, top with 1 or 2 little gem leaves and then the burger, and finish off with a spoonful of the salsa criolla and the burger bun on top. Serve immediately.