A taste of fresh, a hint of green and a lean towards the garden with gluten-free Kale Quinoa Giardino Burgers. A guest post from the sisters Bernardi, Consuelo & Natasha, who love great food and forward fashion.
We thought it would be fun to swap roles, with Consuelo & Natasha contributing a recipe to Food Gypsy. Like all recipes on this site, it’s kitchen-tested for favour and accuracy. I love the fresh, earthy taste of kale combined with the ancient grain nuttiness of quinoa. In my kitchen, I combined the Giardino (Italian for garden) patty with sun-dried tomato, roasted garlic cream cheese and also tested it with guacamole & taco sauce. Two thumbs up.
Being Italian food is always a big part of every family get together. Growing up, what we ate was always homemade. It tasted wonderful because everything was fresh, not processed and most importantly, it was made with love.
Our childhood experience directly reflects our food philosophy as adults – we believe what we eat should be three things: natural, fresh and flavorful. It also has to look appealing – bright colors and different textures – no slosh!
“Don’t eat anything your great-grandmother wouldn’t recognize as food.” – Michael Pollan
Here is our latest favourite recipe – it’s Bernardi sisters approved!
The quest for a veggie burger or as my niece and nephew call it ‘The Giardino Burger’ all started with an episode of Curious George on TV. Chef Pisghetti was trying to perfect his latest creation, a ‘veggie burger’ for the local firehouse and he called it ‘The Giardino Burger’. After that episode, the kids were obsessed with testing the Gairdino Burger. My sister and I found a great recipe that’s healthy, delicious and filling – so much so that you don’t even miss the meat. It’s the perfect burger substitute.
We used a whole bag of frozen kale for this burger, a whole head of garlic and we added an extra egg. The results were amazing (even the kids LOVED THEM).
A veggie burger you’re gonna LOVE! Fresh, with a hint of green and a lean towards the garden with gluten-free Kale Quinoa Giardino Burgers.
2 1/2cups quinoa, cooked & cooled
6cups kale, cleaned, deveined, finely chopped
1 teaspoon sea salt
1/2 onion, diced
1/2cup chives, chopped
4 cloves garlic, minced
4 eggs, beaten
1/2cup Parmesan, grated
1cup breadcrumbs (to keep it gluten-free, use gluten-free breadcrumbs)
2 tablespoons olive oil (plus more for cooking)
6 burger buns (gluten-free, optional)
12 slices of tomato
2 teaspoons smoked paprika
1. Heat 2 tablespoons of olive oil in skillet on medium heat, sweat onions and garlic, approximately 3 minutes. Add kale and cook until kale is bright green and soft; about 3 minutes. Remove from heat, cool competently, then add quinoa and mix. 2. Lightly beat eggs with Parmesan, chives and salt in medium mixing bowl. Add egg/cheese mixture to kale and quinoa, then bind with breadcrumbs and stir to combine. Form patties using a half cup of the wet mix, then chill in freezer for 8 – 10 minutes to firm patties. 3. Place clean skillet on medium heat and add enough oil to coat the bottom of the pan. Gently place patties in skillet, being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, approximately 5 minutes per side. Remove kale quinoa patties, drain on paper towel and reserve
4. Mix mayonnaise and smoked paprika together in a small bowl. Toast buns. Assemble burgers with a liberal smear of mayo, tomatoes and leaf lettuce. Serve immeadatly.
Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.