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Upside Down Quinoa Burger


  • 2 qt (1.9 L) Red Quinoa, prewashed
  • 1 gal (3.8 L) Chicken Broth
  • 8 un GFS Large Shell Eggs
  • 2 c (473 ml) Rice Flour
  • 12 oz (340 g) GFS Tzatziki Sauce
  • 12 oz (340 g) Markon Jumbo Red Onion, sliced
  • 3 lb (1.4 kg Avocado
  • 3 lb (1.4 kg) Markon Tomatoes, sliced
  • 1½ lb (680 g) Seedless Cucumber, sliced
  • 6 oz (170 g) Markon Spring Mix
  • 12 oz (340 g) GFS Classic Hummus
  • 12 oz (340 g) Feta Cheese Crumbles


Place the quinoa and chicken stock in a nonreactive rondeau. Bring to a boil. Simmer, covered, over low heat until all of the liquid has been absorbed. Stir frequently. Spread out in 2" (5 cm) stainless-steel hotel pans. Loosely cover with film wrap. Refrigerate. Allow to cool. Stir frequently. Break the eggs into a stainless-steel mixing bowl. Whisk until blended. Add the cooled quinoa to the bowl. Sprinkle the rice flour over the top of the quinoa. Mix together with a rubber spatula. Season to taste with salt and pepper. Spray a heated flat griddle or grill with pan spray. Place a 4" (10 cm) egg ring on the griddle. Place a scoop of the quinoa mixture in the centre of the ring. Use a small heat-resistant spatula to pack and smooth out the high edges of the quinoa so it is level in the ring. Lightly brown on both sides. Remove the ring. Grill until just cooked through.

To prepare à la carte:
Spread 1 Tbsp (15 ml) of tzatziki on one side of the quinoa cake. Place it on a warmed serving plate, tzatziki side up. Place 1⁄2 oz (14 g) of red onions, 2 oz (57 g) each of avocado and tomatoes, 1 oz (28 g) of cucumber, and 1⁄4 oz (7 g) of spring mix on top of the tzatziki sauce. Spread 1 Tbsp (15 ml) of hummus on one side of the second quinoa cake. Sprinkle 1⁄2 oz (14 g) of feta on top of the hummus. Place the top on the spring mix, hummus and feta side down.