Toppings (optional): sliced tomatoes, grated carrots or beets, or prepared Big Burger Sauce .
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Place quinoa in Multipurpose Steamer; stir in 1 cup hot water. Microwave on high, uncovered, until tender and water has been absorbed, 12–15 min.
- In a bowl, combine mix with 1⁄2 cup hot water. Using the 2-in-1 Citrus Press, squeeze in 3 tbsp juice from lemon. Drain salmon; add to bowl and stir until combined. When cooked, stir in quinoa.
- Preheat large fry pan over medium heat.
- When hot, add oil; scoop batter onto pan, making four burgers. Lightly press and flatten into shape. Cook until golden brown, 3–5 min per side.
- Place kale on bottom of buns. Top each with patty and toppings.
Slash prep time and cook a big batch of quinoa ahead of time. Refrigerate up to 5 days or freeze in small portions up to 6 months.
Serve with 1 cup of your favorite veggies (Tip: Make veggie skewers).
Per serving: Calories 490, Fat 16 g (Saturated 2 g, Trans 0 g), Cholesterol 40 mg, Sodium 610 mg, Carbohydrate 58 g (Fibre 13 g, Sugars 8 g), Protein 29 g.
20 min
4 servings
$2.13/serving
Toppings (optional): sliced tomatoes, grated carrots or beets, or prepared Big Burger Sauce .
20 min4 servings$2.13/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Place quinoa in Multipurpose Steamer; stir in 1 cup hot water. Microwave on high, uncovered, until tender and water has been absorbed, 12–15 min.
- In a bowl, combine mix with 1⁄2 cup hot water. Using the 2-in-1 Citrus Press, squeeze in 3 tbsp juice from lemon. Drain salmon; add to bowl and stir until combined. When cooked, stir in quinoa.
- Preheat large fry pan over medium heat.
- When hot, add oil; scoop batter onto pan, making four burgers. Lightly press and flatten into shape. Cook until golden brown, 3–5 min per side.
- Place kale on bottom of buns. Top each with patty and toppings.
Slash prep time and cook a big batch of quinoa ahead of time. Refrigerate up to 5 days or freeze in small portions up to 6 months.
Serve with 1 cup of your favorite veggies (Tip: Make veggie skewers).
Per serving: Calories 490, Fat 16 g (Saturated 2 g, Trans 0 g), Cholesterol 40 mg, Sodium 610 mg, Carbohydrate 58 g (Fibre 13 g, Sugars 8 g), Protein 29 g.
