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Quinoa and red lentil burger with Jarlsberg® by chef George Duran.
- 125 g mayonnaise
- 1 tsp lime juice
- 1/2 tsp salt
- 1-2 tbsp chipotle hot sauce, or the hot sauce of your choice
For the Chipotle Sauce:
- 250 g frozen spinach, thawed, drained and chopped
- 250 g cooked quinoa
- Olive oil
- 1/2 onion, finely chopped
- 2 carrots, finely chopped
- 2 cloves garlic, crushed
- 250 g cooked red lentils
- 1 egg
- 2 tsp lemon juice
- Salt and pepper
- 2 tbsp flour
- 1 egg white, whisked
- Panko breadcrumbs
- 4 slices Jarlsberg®
- Sliced avocados for topping
- 4 brioche buns
For the burgers:
Make chipotle sauce by whisking all of the ingredients in a bowl. Set aside.
Finely chop spinach and mix with cooked quinoa. Set aside in a large bowl.
Heat 1 tablespoon of olive oil in a frying pan on medium-high heat and cook onions and carrots until softened, about 3-4 minutes. Add garlic and cook for 2 more minutes. Mix with quinoa.
In a separate bowl, mash red lentils with a fork and mix in egg and lemon juice. Add quinoa mixture and season with salt and pepper to taste. Shape into four large balls and form into thick patties. Place flour, whisked egg white and Panko breadcrumbs in three separate bowls. Cover each patty with flour, then lightly dip or brush with whisked egg white and press into Panko breadcrumbs.
Add 2-3 tablespoons of olive oil to a non-stick skillet and heat on medium. Add patties and cook until golden brown on both sides, about 3-4 minutes per side. In the final minute of cooking, add a slice of Jarlsberg® cheese to each burger and allow to slightly melt.
Alternatively, you can grill the veggie burgers on medium heat using non-stick spray.
Serve on toasted brioche buns with plenty of chipotle sauce on top and sliced avocados.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.