- 1 cup whole grain, white quinoa
- 1 lb ground lamb, raw (turkey meat can be used if lamb is unavailable)
- 1 egg, whisked
- 4 garlic cloves, minced
- 1 tbsp fresh, grated ginger (or minced)
- 1/2 tsp cumin
- 1/2 tsp freshly ground black pepper
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh mint, chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp fresh chives, chopped
- 2 tbsp sesame oil
- 1/2 red onion, thinly sliced
- 1/2 cup Tomato-Less Ketchup (see next page)
- 2 tsp salt-free curry powder
- Crème fraîche or 0% Greek Yogurt
- Green cabbage or butter lettuce leaves, washed
- 3 red bell peppers, stems and seeds removed
- 1/4 cup apple cider vinegar
- 1/2 cup dark brown sugar
- 1 tsp freshly ground black pepper
- 1/2 tsp balsamic vinegar
- 1/4 tsp no-salt garlic powder
- 1/4 tsp smoked paprika
In a medium sized pot, bring 2 cups of water to a boil over medium-high heat. When bubbling, add in the quinoa and reduce to medium-low heat. Cover the pot with a lid, making sure to check in on the quinoa and giving it a stir every few minutes, cooking for 10 to 15 minutes total. When quinoa is ready it will puff up, with little white tendrils sprouting from the grain, and will be nice and fluffy to eat. If it is still too hard, add a little more water and continue to cook.
Pour the cooked quinoa into a large mixing bowl and set aside to cool, 10 minutes. Add the raw lamb, egg, garlic, ginger, black pepper, paprika, mint, cilantro and chives to the quinoa bowl. Using your hands, mix all the ingredients together until combined. Form 8 burger patties and set aside on a plate.
If you're cooking indoors, heat a tablespoon of sesame oil in a large skillet and when hot, add 4 of your patties to the pan, cooking 8 to 10 minutes per side. When done, place the burgers on a clean plate and cover with foil. Repeat with the remaining pattie and set aside.
Then, add your onion slices to the now-empty burger pan, in those leftover meat juices, and cook until the onions have softened and caramelized, about 5 to 8 minutes. And while those onions melt, mix your Tomato-Free ketchup with the curry powder in a separate bowl. (Note: If you're grilling outside, cook the burgers for the same amount of time and cook your onions in a pan, on a stove, with 2 tsp of sesame oil while someone keeps an eye on your patties).
To plate, put a single burger in a cabbage leaf. Then layer the toppings as follows: 1 tablespoon crème fraîche or Greek yogurt, 1 tablespoon Tomato-Free ketchup and about 1 tablespoon of the sautéed onions.
Roughly chop the bell peppers into large chunks and then place them in a food processor or blender. Add the apple cider vinegar and blend until you have a bell pepper and vinegar smoothie.
Pour the blended red bell pepper and vinegar mixture into a small pot or saucepan, add the brown sugar, balsamic vinegar, black pepper, garlic powder, and smoked paprika and bring to a rolling simmer over medium heat. Cover with a lid and cook over low heat until the mixture is reduced by a third, about 15 minutes.
If using right away, keep the ketchup warm on low heat with the pot or saucepan covered. Or, if it is being saved for later use, place it in an airtight container and refrigerate. Ketchup will stay good for 1 week.