Quinoa Chicken Burgers with Yukon Gold Chips

Andy Anderson !


Back in the kitchen on a lazy Sunday afternoon… Looking for something to create, and came up with this tasty burger.

It’s gluten free, and a whole lot more. Plus it used quinoa the super food. If you’ve never tried quinoa, you should give it a shot. And, just because it’s good for you, doesn’t mean it doesn’t taste good.

I’m using a minimum of binders and fillers, so these burgers are extremely delicate; especially when they are being cooked. A nice thin metal spatula; like the kind used to turn fish filets, would be a good thing to have.

Well, you ready… let’s get into the kitchen.

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1 Hr
20 Min
Stove Top



3/4 c
1/2 c
english cucumber, peeled and diced
3 Tbsp
fresh dill, chopped
1 medium
scallion, finely diced
1/2 medium
fresh lemon, for juice
frank’s hot sauce (optional) to taste
black pepper, freshly ground, to taste
salt, kosher variety, to taste


1/2 c
1 c
filtered water
12 oz
chicken breast, boneless, skinless (1 large, or 2 medium)
2 medium
scallions, finely chopped
1 large
1 Tbsp
fresh ginger, minced
1 tsp
ground cumin
1 tsp
ground mustard
1/2 tsp
salt, kosher variety, or to taste
1/4 tsp
cayenne pepper, or to taste
olive oil, as needed for cooking
1 large


2 large
yukon gold potatoes
2 Tbsp
olive oil, extra virgin
1 tsp
salt, kosher variety

How to Make Quinoa Chicken Burgers with Yukon Gold Chips


  • 2Gather your ingredients.
  • 3Add the first 5 ingredients to a small prep blender, fitted with an S-blade.
  • 4Blend until smooth.
  • 5Add to a non-reactive bowl, and then season with some salt, pepper, and lemon juice, until you achieve just the right taste.
  • 6Chef’s Note: To kick it up a bit, try adding a splash or two of hot sauce.
  • 7Cover bowl, place in refrigerator, and reserve.
  • 9Gather your ingredients.
  • 10Place a sauté pan over medium heat and add a bit of oil.
  • 11Add the chicken.
  • 12Saute about 5 minutes per side, until cooked through, but not browned.
  • 13Rough chop, and reserve.
  • 14Place the quinoa and water into a small saucepan.
  • 15Chef’s Note: I used multi-colored quinoa to give the burgers some visual appeal.
  • 16Bring to the boil.
  • 17Reduce to a light simmer, and cover until all the water has been absorbed, about 15 minutes.
  • 18Chef’s Note: Remove from heat, leave covered and reserve.
  • 19Add the chicken, quinoa, scallions, egg, ginger, cayenne, cumin, mustard, and salt, to a food processor, fitted with an S-blade.
  • 20Give the mixture several 1-second pulses until well combined, but not mushy.
  • 21Chef’s Tip: the two main ingredients, chicken, and quinoa, can be quite bland on their own. So, season, and taste, season and taste.
  • 22Divide the mixture into four equal amounts, form into patties, and allow to rest in the fridge, for 1 hour.
  • 23Chef’s Note: This step is not only necessary; it’s essential. The time spent in the fridge will help to firm up the mixture, and believe me these burgers are very fragile.
  • 24Place a sauté pan over medium heat, and add some olive oil.
  • 25Add the burgers.
  • 26Cook for 3 to 4 minutes per side, or until nicely browned.
  • 27Chef’s Note: Be extremely careful when turning them over, or they will fall apart. I will admit it takes a bit of practice and a good hand to get it right.
  • 29Gather your ingredients.
  • 30Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 31Using a sharp knife or mandolin cut the potatoes into 1/8-inch thick rounds (3cm).
  • 32Toss in a bowl with the olive oil, and salt.
  • 33Place on a parchment-lined baking sheet.
  • 34Place in oven, and cook for about 15 to 20 minutes, or until nicely browned.
  • 35Chef’s Note: Some chips may brown before others, so keep an eye on the oven.
  • 36Chef’s Tip: Plan to have the potatoes come out of the oven, about the same time the burgers are finished. That way they will be nice and hot.
  • 38Add a thick slice of tomato to a plate, and then top with one of the burgers. Add a generous amount of sauce to the top. Finally add some chips, and maybe a bit of ketchup for dipping.
  • 39Chef’s Note: You might want to add a wedge of lemon to squeeze over the burgers.
  • 40Serve with Yukon gold chips. Enjoy.
  • 41Keep the faith, and keep cooking.

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