Makes 8 servings (1 burger per person)
1 cup whole grain, white quinoa
1 pound 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 smoked paprika
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
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.