Pablo's Moroccan Quinoa burgers with harissa ketchup
Serves: 2 • Preparation time: 10 minutes
ingredients
4 tsp harissa paste
1 tsp agave syrup
3 tbsp breadcrumbs
1 Pablo’s Moroccan Spiced Quinoa
1 date, cut into pieces of 0.5 cm
4 tbsp olive oil
1 onion, in rings
2 buns, cut in half
2 tbsp hummus
50 g mixed salad
30 g carrot, julienne sliced (bag)
30 g beet, julienne sliced (bag)
Cooking supplies: Frying pan.
Feta crumbs over the burgers.
How to cook
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Mix the harissa paste and agave syrup in a bowl.
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Place the Pablo’s Moroccan Spiced Quinoa in a mixing bowl, add the pieces of date and the breadcrumbs, knead well and make 2 burgers.
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Heat 1 tablespoon of olive oil in a frying pan. Fry the onion rings for 2 minutes until they're a nice shade of golden brown. Take them from the pan.
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Put 3 tablespoons of olive oil in the frying pan and cook the burgers for 4 minutes until brown on both sides.
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Generously spread the hummus onto the buns. Place the burgers onto the hummus, top with several leaves of lettuce, carrot and beet, fried onions and a good helping of harissa ketchup.
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