Ingredients
- 1/2 cup quinoa, cooked
- 1 medium onion, peeled and finely diced
- 2 garlic cloves, peeled and minced
- 1/2 zucchini, grated
- 1 tablespoon parsley, minced
- 1 pound turkey, ground
- 1 tablespoon Worcestershire
Toppings:
- 6 slices cheddar cheese
- 6 whole-wheat burger buns
- 1/2 head romaine lettuce, leaves torn
- 1 tomato, sliced
- 4 pineapple slices
- Ketchup
- Mustard
- 1/2 beetroot, grated (optional)
Directions
Place the quinoa, onions, zucchini, garlic, parsley, turkey, Worcestershire sauce, egg, salt, and oil in a medium bowl.
Mix well to combine.
Divide the mixture into 6 portions and form into patties. Place on a cookie sheet lined with parchment paper and cover with plastic wrap. Refrigerate for 30 minutes.
Bake for 15 minutes or until cooked through.
Lay one piece of cheese on top of the burger and return to the oven for about 1 minute or until the cheese has melted.
Place the burger on the hamburger bun. Add a slice of tomato and pineapple. Top with a piece of romaine.
Serve with mustard, ketchup, and beetroot on the side. Enjoy!
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Egg yolks are a rich source of choline in the form of phosphotidyl choline which is needed for nerve and brain function. Long story short, eat eggs in the morning (or with your burger) to stay alert!
Native to Australia, Aussie Burgers are specifically topped with grilled pineapple, pickled beets, a fried egg, lettuce, tomato, and spicy chili mayo.
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