These little patties are packed with flavour from the fresh basil and Parmesan cheese! These burgers make the perfect portable lunch or dinner for a springtime picnic. Furthermore they are a great source of protein.

YOU WILL NEED:

Lamb Brand Red Quinoa 120g

Lamb Brand Blanched Almonds 50g, sliced

Lamb Brand Bread Crumbs 40g

Lamb Brand Sea Salt ¾ tsp

Lamb Brand Whole Black Pepper, to taste

Vegetable Broth 240ml

Marinated Sun Dried Tomatoes 40g

Parmesan Cheese 25g, finely grated

Fresh Basil Leaves 10g

Garlic Clove 1

Sun Dried Tomatoes Oil 1 tbsp (from marinated tomatoes)

Small Onion, chopped

Egg 1

Olive Oil for the pan

ALL YOU HAVE TO DO IS:

1. Combine broth and quinoa in a small pot and bring to boil, reduce heat to low and simmer covered until all liquid has benn absorbed, around 12 minutes.  Set Aside when ready.

2. In a food prcessor, process to a smooth consistency the basil, sun-dried tomatoes (and oil), toatsted almonds, breadcrumbs, onion, Parmesan, garlic, egg and salt.  

3. Transfer to a large mixing bowl, add the cooked quinoa and mix well combined into the sun-dried tomato mixture.  Season to taste with ground black pepper. 

4. Cover a baking tray with parchment paper, and shape the quinoa mixture into 6 burgers.  Using the palm of your hand press gently into nice round shapes and set aside.

5. Coat the bottom of a large saute pan with olive oil and place it over medium-high heat.  Once the pan is very hot, place the burgers into the pan and saute for about 2 minutes, then carefully flip the burgers ober and reduce the heat to medium-low, and cook until the bottom is golden brown and they hold together well.  

6. Serve in a bun or over some green salad.