250ml/9fl oz water
2 free-range eggs, beaten
3 tbsp rice flour
3 tsp dried oregano or thyme
½ tsp chopped fresh chili, to taste
1 tbsp chopped chives
225g/8oz feta, diced
1 tbsp olive oil, for frying
salt and freshly ground black pepper
Put the quinoa in a bowl and cover with approximately 500ml/18fl oz cold water.
Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Drain well.
Bring the stock to the boil in a large saucepan. Add the quinoa, stir once, then simmer for 10-12 minutes, or until tender. Remove from the heat and drain well. Set aside to cool.
Preheat the oven to 190C/170C Fan/Gas 5.
In a large mixing bowl, beat together the eggs, rice flour, herbs, and chili until smooth and well combined.
Stir in the feta and quinoa. Season with salt and pepper. Add a little more rice flour or water if needed.
Shape the burger mixture into 16 equal-shaped patties in your hands.
Heat the oil in a large frying pan over a medium-high heat.
When the fat is smoking, add the burger patties, shape with a spoon in the pan.
You may need to do this in batches. Fry for 3-4 minutes, or until a golden-brown crust forms, then gently flip with a spatula and fry the other side.
Transfer the fried burgers to a roasting tray. When all of the burgers have been fried, cook them in the oven for a further 12-15 minutes, or until cooked through.
Serve with a green salad.
Recipe adapted from: Good Food