Hamburguesa de Quinua

Hamburguesa de Quinua

6 burgers
David Loftus

Quinoa Burgers. Tired of tasteless veggie burgers, I set about making the best meat-free burger I could. My aim was to beat the taste and texture of a straightforward gourmet beef burger – whether or not I’ve achieved that is something only you can decide, but this dish is now one of the most frequently requested at Andina.


Quantity Ingredient
1 tablespoon vegetable oil, plus extra for shallow frying
1 small red onion, finely chopped
1 garlic clove, crushed
80g Picante de Huevos, amarillo chilli paste
120g mixed quinoa (red, black and white), cooked
20g maca powder or plain flour, plus extra flour for dusting
60g queso fresco or feta
30g vegetarian parmesan-like hard cheese, grated
12/ teaspoon ground cumin
2 eggs, beaten
80g panko breadcrumbs
1 quantity Chicharrón con Huevo, amarillo chilli mayonnaise
6 large poppy seed buns, to serve
2 little gem lettuces, to serve
1 quantity Loche con Chancaca, salsa criolla, to serve
freshly ground black pepper

For the yogurt dressing

Quantity Ingredient
1 green papaya or cucumber
125ml greek yogurt
1 kiwi, peeled and chopped
1 tablespoon finely chopped mint leaves


  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.
Martin Morales
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