A meatless yet filling and delicious burger recipe, perfect for the BBQ season.

All you need is:

Lamb Brand quinoa, 125g uncooked

Lamb Brand Breadcrumbs / Lamb Brand Ground Almonds, 75g

Lamb Brand Cumin Seeds, 1 tbsp.toasted and crushed

Lamb Brand Salt, 1½ tsp.

Lamb Brand Smoked/Hot Paprika, 1 tsp.

Lamb Brand Coriander seeds, 1 tbsp.toasted and crushed

Cauliflower,800g

Parmesan cheese, 75g

Garlic clove, 1 minced

Egg, 1

Olive oil, divided 3-4 tbsp.

All you have to do is:

1. Preheat the oven to 200C. 
2. Bring 250ml of water to the boil. Add the quinoa, lower the heat and simmer for about 12-14 minutes. 
3. Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together. 
4. Combine the cooked, pulsed cauliflower with the quinoa, garlic, breadcrumbs / ground almonds, cheese, egg, paprika and salt. 
5. Form 10 patties. 
6. In an oiled or non-stick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate. 
7. Serve together with salad or in pitta pockets with your favourite condiment and toppings. 

Note: These burgers can be cooked and kept in the fridge for 2-3 days but they also freeze nicely too.