Crispy quinoa & oat burger

For 8 burgers:

First start cutting all the ingredients. Cut the eggplants into 1,5 cm thick rounds and sprinkle them with a pinch salt. Grill the slices on both sides. When ready, let them cool off.

For the burgers:

Wash the quinoa and cook it with 250 ml of water and half a cube of vegetable stock, when cooked let it cool off.

Mix the red onion, the crushed garlic cloves, rolled oats, crushed chickpeas, sesame seeds and the red pepper in a bowl.

When mixed, add the whisked eggs, scallions, quinoa, curry powder, ground paprika, baking soda and some salt & pepper.

When ready, start forming burger patties to the size you like. Make sure your hands are wet to prevent the mix from sticking.

Heat a knob of coconut oil on high heat, place the burgers in the pan and lower to medium heat. Bake them until golden brown.

For the toppings:

When the burgers are almost done, start grilling the halloumi in a different (grill) pan.

Serve the burgers with a slice of halloumi, tomatoes, little gem salad leaves, any dip sauce you like and some red onion.

Stuff it all between the eggplant buns and you’re ready to go!

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