Real Recipes From Real Home Cooks ®

quinoa chicken burgers with yukon gold chips

a recipe by
Andy Anderson !
Wichita, KS

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.

serves 4
prep time 1 Hr
cook time 20 Min
method Stove Top

Ingredients For quinoa chicken burgers with yukon gold chips

  • 3/4 c
  • 1/2 c
    english cucumber, peeled and diced
  • 3 Tbsp
    fresh dill, chopped
  • 1 md
    scallion, finely diced
  • 1/2 md
    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 md
    scallions, finely chopped
  • 1 lg
  • 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 lg
  • 2 lg
    yukon gold potatoes
  • 2 Tbsp
    olive oil, extra virgin
  • 1 tsp
    salt, kosher variety

How To Make quinoa chicken burgers with yukon gold chips

  • 1
  • 2
    Gather your ingredients.
  • 3
    Add the first 5 ingredients to a small prep blender, fitted with an S-blade.
  • 4
    Blend until smooth.
  • 5
    Add to a non-reactive bowl, and then season with some salt, pepper, and lemon juice, until you achieve just the right taste.
  • 6
    Chef’s Note: To kick it up a bit, try adding a splash or two of hot sauce.
  • 7
    Cover bowl, place in refrigerator, and reserve.
  • 8
  • 9
    Gather your ingredients.
  • 10
    Place a sauté pan over medium heat and add a bit of oil.
  • 11
    Add the chicken.
  • 12
    Saute about 5 minutes per side, until cooked through, but not browned.
  • 13
    Rough chop, and reserve.
  • 14
    Place the quinoa and water into a small saucepan.
  • 15
    Chef’s Note: I used multi-colored quinoa to give the burgers some visual appeal.
  • 16
    Bring to the boil.
  • 17
    Reduce to a light simmer, and cover until all the water has been absorbed, about 15 minutes.
  • 18
    Chef’s Note: Remove from heat, leave covered and reserve.
  • 19
    Add the chicken, quinoa, scallions, egg, ginger, cayenne, cumin, mustard, and salt, to a food processor, fitted with an S-blade.
  • 20
    Give the mixture several 1-second pulses until well combined, but not mushy.
  • 21
    Chef’s Tip: the two main ingredients, chicken, and quinoa, can be quite bland on their own. So, season, and taste, season and taste.
  • 22
    Divide the mixture into four equal amounts, form into patties, and allow to rest in the fridge, for 1 hour.
  • 23
    Chef’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.
  • 24
    Place a sauté pan over medium heat, and add some olive oil.
  • 25
    Add the burgers.
  • 26
    Cook for 3 to 4 minutes per side, or until nicely browned.
  • 27
    Chef’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.
  • 28
  • 29
    Gather your ingredients.
  • 30
    Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 31
    Using a sharp knife or mandolin cut the potatoes into 1/8-inch thick rounds (3cm).
  • 32
    Toss in a bowl with the olive oil, and salt.
  • 33
    Place on a parchment-lined baking sheet.
  • 34
    Place in oven, and cook for about 15 to 20 minutes, or until nicely browned.
  • 35
    Chef’s Note: Some chips may brown before others, so keep an eye on the oven.
  • 36
    Chef’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.
  • 37
  • 38
    Add 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.
  • 39
    Chef’s Note: You might want to add a wedge of lemon to squeeze over the burgers.
  • 40
    Serve with Yukon gold chips. Enjoy.
  • 41
    Keep the faith, and keep cooking.