#AtoZchallenge – Q is for qunioa and Turkey burger

Quinoa burgers make a great alternative to beef burgers on a BBQ. Serve with a homemade chilli mayonnaise with sweet chilli sauce and mayo mixed together.

Quinoa burgers make a great alternative to beef burgers on a BBQ. Serve with a homemade chilli mayonnaise with sweet chilli sauce and mayo mixed together.

As the weather warms up and people across the UK are preparing for BBQ season I have come up with a tasty way to use qunioa in a burger.

I love a good burger and I am still waiting for the day that I can find a ready made gluten free burger in the shops. I have always preferred to make my own though, but sometimes it is more convenient and easier to cook one that is already made and chilled from the shop.

Being on a gluten free diet you learn to make alternatives of your once favourite foods.

I love experimenting with different meats, like chicken and pork in a burger as well as herbs and spices. This recipe is inspired by one of the chefs from my favourite cooking show Saturday Kitchen who made a burger from different types of qunioa.

These burgers are full of flavour from the herbs and chilli and because the qunioa and turkey are quite soft in texture these burgers are light and soft in texture. I dare you this summer to try something new and different on your BBQ.

Serves 3 – 4 people

150g cooked qunioa
200g turkey mince
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp chilli flakes
1 egg
Salt and pepper


1. Follow the cooking instructions for the qunioa. I like to add a gluten free vegetable stock cube to the liquid so that it gives the qunioa a little more flavour. Once cooked let the qunioa cool.

2. In a bowl put the turkey mince, herbs and chilli flakes and mix together. Add the cooked qunioa and egg and mix together.

3. Scoop up a small-medium sized handful of the mixture and shape into a ball and then flatten with your hand. Place into a plate. Repeat until all the mixture has been used, this should make around 6 burgers. Cover with cling film and place into the fridge to chill for at least 30 minutes. Ideally an hour.

4. Heat a frying pan with a little vegetable oil and then place in the burgers. Cook on each side on a medium heat for about 5 – 7 minutes. Do not turn the burgers until the side down in the pan is a golden colour. If you do this before the burger could fall a part. Once cooked serve with a green salad or homemade potato wedges… or what about a gluten free burger bun with some chilli mayo.

Happy gluten free cooking 🙂

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About samanthapidoux

Double Edward R Murrow award winner for 'Best Documentary' and 'Best Feature'. Community and freelance journalist and programme maker. Currently working at the Lincoln School of Journalism at the University of Lincoln.

Posted on April 22, 2014, in Food and tagged , , , , , , , . Bookmark the permalink. 3 Comments.

  1. Looks good! I like to use quinoa in meatloaf which is pretty much the same thing, but haven’t tried it in burgers yet.

    • samanthapidoux

      Thank you… I had not thought about using it in meatloaf, but I will defiantly experiment :)) thanks for the suggestion.

  1. Pingback: BBQ cooking for the gluten-free | The Lincolnite

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