500g lean minced beef
1 ball mozzarella
1 tbsp chopped parsley
3 tbsp chopped fresh chives
1 tsp paprika
¼ tsp chili powder
6 tsp Dijon mustard
175g roasted red peppers from a jar, cut into large pieces
a couple of handfuls of rocket
Gluten free burger buns or rolls
Tip the quinoa into a medium bowl, pour over 75ml/21⁄2fl oz boiling water and leave it for a few minutes to swell and absorb all the water.
Add the mince, parsley, paprika, chives and chili powder then grind in plenty of salt and pepper.
Mix thoroughly then shape into 6 oval burgers – slightly larger than the gluten free burger buns.
Cover with foil and chill until ready to cook. (Can be made up to 24 hours ahead.)
Preheat the grill or barbecue then cook the burgers for 5-6 minutes on each side, or more if you like them well cooked.
Slice the mozzarella and place on the gluten free burger buns.
Grill or lightly toast the gluten free buns and spread with mustard. Top with the peppers, rocket and a burger and serve.
Recipe adapted from: Good Food