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Guilt Free Smoked Paprika Quinoa Burger

Smoked Paprika Burger Ingredients

1. 1 tsp Chef Urbano Sweet Smoked Paprika
2. 100 g (4 oz) fresh beetroot, grated
3. 30 g (1 oz) ricotta cheese, drained well
4. 100 g (½ cup) Chef Urbano Red Quinoa
5. 100 g (4 oz) fresh beetroot, grated
6. 150 g (½ cup) cooked red beans, drained well and mashed
7. 75 g (2/3 cup) rolled oats
8. 1 egg yolk
9. 2 cloves garlic, minced
10. 2 tbsp fresh parsley, chopped
11. 1 tsp wholegrain mustard
12. ¼ tsp ground coriander
13. ¼ tsp ground cumin
14. 1 tsp Chef Urbano Sweet Smoked Paprika
15. ½ teaspoon Chef Urbano Sea Salt
16. ¼ teaspoon ground pepper
17. 1 teaspoon olive oil

For the guacamole sauce:

1. 1 medium (150 g) avocado, peeled, pitted, and cubed
2. 1 tbsp (15 ml) chopped parsley
3. 2 tbsp (15 ml) lemon juice
4. 1 garlic clove, minced
5. ½ tsp (2 ml) Chef Urbano Hot Smoked Paprika
6. ½ tsp (2 ml) Chef Urbano Himalayan Pink Salt

Preheat the oven to 350°F. Place the Chef Urbano Red Quinoa in a fine-mesh strainer, and rinse well under cold water. Soak before for 10 minutes. Drain well and place in a heavy bottom pot.

Add 1 cup of water and bring to a boil. Cover, simmer and cook for approximately 15-20minutes or until all the water has been absorbed. Use a fork to fluff up the quinoa. In a medium bowl combine the beet, quinoa, beans, egg yolk, ricotta, garlic, parsley, oats, Chef Urbano Himalayan Pink Salt, pepper, mustard, Chef Urbano Sweet Smoked Paprika, cumin, and coriander. Mix it well. Divide the mixture into four balls. Line a baking tin with parchment paper. Place the balls on the prepared tin and flatten them. Handle them delicately. Brush with 1 tsp of olive oil and bake in preheated oven for 15 minutes.

Meanwhile make the zucchini fries. Peel the zucchini. Cut them in half lengthwise and remove the seeds. Slice the zucchini into 0.6×0.6×5 cm (1/4×1/4×2 inch) pieces.

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