With these burgers, along with incredibly delicious flavours, you’ll get three sources of protein; beef and quinoa in the patty and hummus as a spread when you assemble the burger. Garnishes of tomato and spinach round out the nutritional profile by lending lycopene from the tomatoes, and brain-loving lutein and zeaxanthin from the spinach. As a green leafy veg, spinach has a unique sugar/carbohydrate that specifically feeds and promotes a good type of gut bacteria.
When has medicine ever tasted so good? 🙂
One of the many amazing recipes from my book The Complete Leaky Gut Health & Diet Guide
Beef and Quinoa Power Burgers
- 2/3 cup quinoa, rinsed
- 1 1/3 cups water
- 1 lb/454 g lean ground beef
- 1/2 cup finely chopped green onions
- 2 tsp ground cumin
- 1 tsp sea salt
- 1 tsp olive oil
- 4 buns whole-grain hamburger buns, split and toasted
- 1/4 cup hummus
- 4 large tomatoes
- 2 cups packed baby spinach, or tender watercress sprigs
In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 15 to 18 minutes or until water is absorbed. Remove from heat and let cool to room temperature. Transfer to a large bowl.
In food processor, combine cooled quinoa, beef, green onions, cumin and salt; pulse until blended. Form into four, 3/4 inch (2 cm) thick patties.
In large skillet, heat oil over medium-high heat. Add patties and cook for 4 minutes. Turn and cook fro 5 minutes or until no longer pink inside.
Spread top halves of buns with hummus. Transfer patties to bottom halves and top with sliced tomato and spinach. Cover with top halves, pressing down gently.
- Substitute lean ground turkey or lean ground pork for the beef