La Chinata – Recetas

Quinoa Burguers with Zucchini fries

Recipe by
1 hour and 10 minutes
Prep: 20 min | Cook: 50 min | Servings: 4 people


For the hamburguers:

  • 100 g (4 oz) fresh beet, grated
  • 30 g (1 oz) ricotta cheese , drained well
  • 100 g (½ cup) red quinoa
  • 240 ml (1 cup) water
  • 150 g (½ cup) cooked red beans, drained well and mashed
  • 75 g (2/3 cup) rolled oats
  • 1 egg yolk
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp wholegrain mustard
  • ¼  tsp ground coriander
  • ¼ tsp ground cumin
  • 1 tsp La chinata sweet smoked paprika
  • ½  teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 1 teaspoon olive oil

For the guacamole sauce:

  • 1 medium (150 g) avocado, peeled, pitted, and cubed
  • 1 tbsp (15 ml) chopped parsley
  • 2 tbsp (15 ml) lemon juice
  • 1 garlic cloves, minced
  • ½ tsp (2 ml) La chinata hot smoked paprika
  • ½ tsp (2 ml) salt

For the zucchini fries:

  • 1 kg (2 lb)  zucchini
  • 2 egg whites
  • 6 tbsp corn meal
  • 100 g  grated Parmesan
  • 1 tsp La chinata hot smoked paprika
  • 1 tsp garlic powder
    ½ tsp salt
  • 1 tbsp olive oil

The rest of ingredients:

  • 4 hamburgers buns
  • 2 small (180 g) tomatoes, sliced
  • 1 small (70 g) red onion, sliced
  • 8 lettuce leaves


Preheat oven to 350°F . Place the quinoa in a fine-mesh strainer, and rinse well under cold water. Soak before use for 10 minutes. Drain well and place in a heavy bottom pot. Add 1 cup water and bring to the boil. Cover, simmer and cook for approximately 15-20 minutes 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, salt, pepper, mustard, La chinata 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 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. Combine the La chinata hot smoked paprika, Parmesan, corn meal, salt and garlic in a pie plate. Beat the egg whites in another pie plate. Line a large baking sheet with parchment paper. Dip the zucchini fries into the egg whites, then press into cheese corn mixture. Place zucchini slices on prepared baking sheet, brush them lightly with olive oil.  When the burgers are done, take them from the oven and set aside.  Place the zucchini fries in the oven and  bake for 20 minutes or until golden brown.

And finally, make the guacamole sauce. Place all the ingredients in a bowl and coarsely mash with a fork. Set aside.

When zucchini fries are done, take them from the oven. Place the burgers in the buns along with guacamole sauce, slices of tomato, onions and lettuce and serve with zucchini fries.

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