Chicken & quinoa burgers

Chicken & quinoa burgers

Quinoa adds extra protein and a satisfying texture to these juicy, flavour-packed but lean burgers. You can also make meatballs or koftas from the mixture.

5 out of 5 stars(2) Rate this recipe
HealthyLow in saturated fatHigh protein
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 60g White, Black and Red Quinoa Mix
  • 1 small red onion
  • 500g Essential 5% Fat British Chicken Mince
  • 2 tsp Cooks' Ingredients Chicken Seasoning
  • 1 tsp fine salt
  • 2 tbsp Vegetable oil
  • 2 tbsp mayonnaise, plus extra to serve (optional)
  • 1 lime, juice
  • 100g Essential Red Cabbage, finely shredded
  • 1 Essential Carrot, peeled and coarsely grated
  • 4 brioche burger buns
  • 2 large tomatoes, sliced


  1. Rinse the quinoa and add to a saucepan with a pinch of salt, then cover with plenty of cold water. Bring to the boil and simmer briskly for about 20 minutes or until tender. Drain well and spread over a plate to cool.

  2. Use a box grater to coarsely grate ½ the onion into a large mixing bowl. Add the chicken mince, chicken seasoning, salt and cooled quinoa. Season, mix thoroughly and shape into 4 even, large patties. Heat the oil in a large nonstick frying pan over a medium-high heat. Fry the burgers for 5-7 minutes on each side or until completely cooked through, no pink meat remains and the juices run clear.

  3. Meanwhile, mix the mayonnaise and lime juice in a mixing bowl; season. Slice the remaining ½ onion and add to the mayo mixture with the cabbage and carrot; toss together well. Split open the buns and place a pile of the slaw on the bottom bun. Add a burger and some slices of tomato. Spread a little mayonnaise over the insides of the bun tops, if liked, and place on top.

Cook’s tip

Hands-on prep

Use wet hands when shaping the burgers to prevent the mixture from sticking.


Typical values per serving when made using specific products in recipe


2,319kJ/ 554kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars