Kañiwa Baby Quinoa Burger Recipe

To grill or not to grill? Basic standbys or something new? Fussy eaters or culinary adventurers? Whatever your summer mealtime dilemma may be, Pereg has the answer.

The possibilities are endless with this newcomer from Pereg, Burger Seasoning on your spice shelf. Like all Pereg products, these blends are 100% pure, fresh, and natural with absolutely no additives or fillers. They are free of GMOs, dairy, and gluten — also certified kosher & vegan.

The Burger Seasoning mixes salt with two kinds of pepper, onion, garlic, and mustard to add a savory dimension to meats and even vegetarian dishes. Take it beyond beef – try mixing it with ground lamb, salmon, and turkey, or with baby quinoa or mushrooms for veggie burgers. It also makes a robust rub for poultry or steaks.

Kañiwa, or baby quinoa, is a botanical cousin of quinoa and packs a crunchy nutritional powerhouse. Makes 2 big burgers or 3 small burgers.

Kañiwa Baby Quinoa Burger Recipe

2 cups water
1/2 cup raw Pereg Natural Kañiwa
1 cup water
1 cup cooked chickpeas, smashed, with the skins removed
1/2 cup Panko breadcrumbs (regular or gluten-free)
1 large egg, whisked
1 garlic clove, minced
1/4 cup white onion, minced
1 tsp. Pereg Burger Seasoning
2 tablespoons coconut oil

Combine kañiwa and water in a medium saucepan and bring water to a boil. Lower to a simmer, cover, and simmer for 15-20 minutes or until tender and the water is absorbed. Remove from heat and let cool. You should have 1 cup cooked.

Combine kañiwa with smashed chickpeas, breadcrumbs, garlic, onion and spices. Form into two big patties or four smaller patties. Fry 4-5 minutes per side in coconut oil over medium heat until outside is brown and inside is heated through.

Burger Topping Ideas

Beef or chicken, salmon or lamb, mushroom or quinoa…burgers of all kinds make a great canvas for a personalized masterpiece. Try any or a combination of these:

Guacamole or diced avocado
Fried egg
Sautéed mushrooms
Fried onions
Turkey or lamb bacon
BBQ brisket pastrami
Roasted red peppers
Grilled Tomato Slices
Zucchini Pickles
Fresh bean sprouts
Hot pickled peppers

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Disclosure: This is a guest post recipe, no monetary compensation or product was received. The Two Classy Chics blog is not responsible for typographical and/or recipe errors.