Sometimes you just want something so bad you have it, even if you know you shouldn’t. Other times it forces you to be creative. Like having a burger for instance. A juicy patty, crunchy veg and a soft burger bun – all shoved into your mouth in an almost impossible and extremely messy kind of way.
Yes the messy part is the fun part. I never got people who ate burgers with a knife and fork. No matter what position you adopt, a good burger should always make a mess. What is the point of coming out of burger night prestine. No juices down your arm, no sauce stains on your clothes. It’s like going to a music festival and coming up roses.
I had mince ready to go and I was in the mood for TexMex but also had burgers planned for supper. The burgers were simple enough and the toping was easy to come up with, salsa and guacamole, some jalapenos and we are ready to rock but since I am off bread for the moment I took the need and turned it into a recipe. I used coconut flour but if you cannot find it then chickpea or almond flour can work just use 1 less egg.
- 5 eggs
- 1/2 a white onion
- handful fresh coriander chopped
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 1 tsp crushed chilli
- 1 tsp crushed garlic
- 2 cups cooked quinoa room temperature
- 4-6 tbs coconut flour
- Preheat oven to 180 degrees. Prepare a baking tray with non stick baking paper or coconut oil. Mix the eggs with all the ingredients except the flour. Add the flour 1 tbs at a time, mixing well. When the mixture gets to a consistency that is loose but moldable make patties to the size needed and put on the baking tray. Bake for about 20 minutes or until golden brown and bounce back when touched