Quinoa Burger with Havarti Cheese from Armstrong Cheese offers a creative vegetarian take on a classic burger, pairing a hearty quinoa patty with creamy Havarti cheese and fresh toppings. It’s a satisfying option for anyone looking for a flavourful meat-free meal.
Quinoa Burger with Havarti Cheese
Prep Time: 15 min
Total Time: 25 min
Serving: 4
Ingredients:
- 4 tbsp. olive oil
- 4 Kaiser rolls
- 1 large tomato
- 4 kosher dill pickles, sliced
- 1 head green leaf lettuce
- 1/4 cup hummus
- 108 g (4 slices) Armstrong Sliced Havarti Cheese
Quinoa Patty
- 500 mL (2 cups) quinoa, cooked
- 227 g (1 cup) Cremini mushrooms
- ½ cup breadcrumbs
- 113 g (3/4 cup) Woolwich Dairy Original Soft Fresh Goat Cheese Log
- 2 eggs, lightly beaten
- 1 cup white onion, finely chopped
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/8 tsp ground cayenne
Directions:
- Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
- Heat 2 tbsp of olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and cayenne.
- Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes.
- Transfer cooked mushrooms to food processor and pulse. Add Woolwich Dairy Original Soft Fresh Goat Cheese Log, 2 beaten eggs, cooked quinoa, and breadcrumbs and pulse until mixture takes on a paste-like consistency.
- Heat the same non-stick frying pan over medium heat. Firmly press mushroom & quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 inches wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side.
- Once patty is cooked, add 1 slice of Armstrong Havarti cheese to each patty.
- Remove patty from skillet once cheese has slightly melted.
- Assemble burger and serve immediately.
