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Quinoa & rainbow chard burgers

Prep time 10 minutes Total time 30 minutes Serves 6 burgers

Quebec harvests are so abundant these days that you’re wondering how you can possibly eat so many veggies? Here’s a way to surreptitiously sneak more fresh greens into your meals. These nourishing quinoa and chard burger patties also contain small pockets of melted cheese goodness, who can resist that?


Marie des neiges Magnan



  • 3 cups (once cooked) organic tricolour quinoa from Yupik
  • 3 cups rainbow chard from Lufa Farms Anjou
  • 1 bunch green onions from Bio-Saveur
  • 2 tbsp. flat-leaf parsley from Lufa Farms Anjou
  • 1 clove summer garlic from Ferme M le Bio
  • 2 tbsp. extra virgin Manzanilla olive oil from Favuzzi
  • 3 eggs (lightly whisked) from Nutri-Oeufs
  • 2 to 3 sprigs thyme from Lufa Farms Ahuntsic
  • ⅔ cup organic unbleached white flour (stone-ground) from la Seigneurie des Aulnaies


  • ½ tsp. salt, or to taste
  • ½ tsp. pepper, or to taste
  • 1 block organic cheddar from Fromagerie Ferme des Chutes*

* You can use day-fresh cheese curds if you have some on hand.

To put your burgers together

  • 1 Boston lettuce from Lufa Farms Anjou
  • olive oil, for pan searing
  • all natural classic mayonnaise (or Sriracha spicy) from Neal Brother’s Foods
  • 6 caramelized onion burger buns from Arhoma


  • Finely chop chard, white ends of green onions (keep green ends for other recipes), parsley, and garlic. Cut the cheese into small cubes.
  • Combine all patty ingredients in a large bowl and use your hands to fashion 6 large patties.
  • Heat a bit of olive oil in a pan set to medium heat. Sear 5 to 10 minutes on each side, or until the patties are golden brown on both sides.

  • Heat the buns in the oven and slice in half.
  • Spread a bit of mayo on the buns, add the patties, decorate with a few Boston lettuce leaves, and serve.

Note: If you have leftover patties, simply keep them in the fridge and serve them as croquettes for a quick meal!