Roasted Red Pepper and Feta Quinoa Burgers

Slimming Eats Roasted Red Pepper and Feta Quinoa Burgers - gluten free, vegetarian, Slimming World and Weight Watchers friendly

This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly

Slimming Eats Recipe

Green – 1 HEa, 1 HEb and 1 syn per serving

Extra Easy – 1 HEa, 1 HEb and 1 syn per serving

NOTE: syn value in cream cheese can vary, so be sure to check the one you use.


Roasted Red Pepper and Feta Quinoa Burgers
 
Serves 2
Author:
Ingredients
  • ⅓ cup of quinoa
  • 1 red pepper, chopped
  • 1 small red onion, chopped
  • 1 egg
  • salt and black pepper to season
  • 2x45g (2x1.5oz) of feta cheese, crumbled (2xHEa)
  • 2 tablespoons of low fat cream cheese (2 syns)
  • baby spinach leaves
  • 2x60g (2x2oz) whole wheat rolls, toasted (2xHEb)
  • 12 cherry tomatoes
  • 1 garlic clove, crushed
  • splash of balsamic vinegar
  • spray oil
Instructions
  1. Cook the quinoa as per the packet instructions, then place in a large mixing bowl and set aside, (ensure all liquid gets absorbed, as if it is too wet it will not bind together)
  2. Preheat oven to 180c or 350f (gas mark 4),
  3. Place the onion and red pepper in a oven dish, spray with spray oil and roast in the oven till softened
  4. Place the tomatoes and garlic in a separate oven dish, spray with spray oil, add the splash of balsamic vinegar and roast until softened.
  5. (allow approx 30 mins for the roasting of veg)
  6. When the peppers and onion are softened, transfer to a board and chop up into smaller pieces (or you can add to a mini food processor and do a couple of chop cycles with the chopping blade to make into smaller pieces). Add to the quinoa, along with the feta and cream cheese and mix well. Set aside and allow to cool.
  7. Add the egg and work together well to bind all the ingredients together and then form into two equal sized patties.
  8. Spray a frying pan over a medium high heat with spray oil, and add the patties to the pan. Spray over the top with more spray oil, fry until lightly golden underneath and then Carefully flip over and cook the other side, so that both sides are golden.
  9. Top half of the whole wheat rolls with some baby spinach and then add the burgers.
  10. Mix around the roasted tomatoes in the oven dish, so they go all soft and slightly mashed. Add to the top of the burgers and then add the other half of the rolls to the top.
  11. Enjoy!!

The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information (using calorie count recipe analysis)

Approx. NUTRITIONAL INFORMATION

per serving

Calories

474

Fat

17.1g

Saturated Fat

8.3g

Total Carbohydrate

61.0g

Dietary Fibre

9.4g

Sugars

13.3g

Protein

            22.0g

  • Anonymous

    I am intrigued with this recipe, that’s for sure! They look delicious. Can’t wait to experiment with quinoa in burger form. 🙂

  • I made this recipe BUT I’m not that great in the kitchen 🙁 I couldn’t get them to stick in their burger form, but I probably just did something wrong… instead, I just mixed all of the burger ingredients and the tomatoes and ate it as a salad over spinach… delicious!!!

  • I’m making this dish right now and I noticed a few things that would make it easier for people to follow. I chose this recipe because is calls for quinoa, and I have quite a bit of it cooked already – would be helpful to say how much 1/3 cup quinoa measures out to be once cooked (1 cup, says the internet). It would be nice to estimate roasting time for people so they can budget time to make the recipe.
    Note: perhaps some tips on how to get it to bind? I cooked them in egg rings to keep them together in the pan, but once we started eating them they just fell completely apart and we both wound up with a big pile of crumbled quinoa mess on the plate. Any ideas?

  • slimadmin

    Hi there Christine, I avoided putting an approx time for roasting the vegetables, because ovens can vary greatly. But I try to put approx timeswhere possible. If you have a HEb spare you could make some wholewheat breadcrumbs to perhaps bind these together more. But I found working the mixture firmly together with the one egg worked enough for me, they did crumble a little, but still held their shape in the rolls. I will be sure to improve the recipe next time I make these (I have them on the menu again for this week). Thanks for your comment 🙂

  • Alexandra Allred

    I am actually quite good in the kitchen & I couldn’t get them to stay in burger form either once they were in the skillet. This was delicious, regardless… looked like a quinoa sloppy joe! Haha

  • This looks amazing! I will certainly try this as an alternative. Good work!