Ingredients
- 1/2 onion
- 2 cloves garlic
- 1 Tbsp parsley
- 1/2 zucchini
- 1/2 beetroot, grated (optional)
- 1 tomato
- 1/2 head romaine heart
- 1/2 C raw quinoa
- 1 cup cold water
- 1 Lb ground turkey
- 1 Tbsp Worcestershire sauce
- 1 egg
- 1/2 tsp salt
- 1 Tbsp olive oil
- 6 slices cheddar cheese
- 6 Whole wheat buns
- Mustard, optional
- Ketchup, optional
- 6 slices pineapple
Directions
Mise en Place
- Peel and dice the onion. Mince the garlic and parsley
- Grate the zucchini and beetroot
- Slice the tomato and tear the romaine
- Rinse the quinoa until water runs clear
- Preheat the oven to 350 degrees F
Cook the Quinoa
- Place quinoa and water into a saucepan, cover, and bring to a boil
- Reduce heat to a simmer and let cook for 15 minutes
- Remove from heat and let rest for 3 minutes before fluffing with a fork
Prepare the Burgers
- 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 Burgers
- Bake for 15 minutes or until cooked through
- Lay one piece of cheese on top of each burger and return to the oven for about 1 minute or until the cheese has melted
Make Burgers
- Place each burger on a hamburger bun
- Top with a slice of tomato and pineapple
- Add a piece of romaine
Serve
- Serve with mustard, ketchup, and or 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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