Bunless Quinoa Lamb Burgers With Curry Ketchup

Recipe Thumbnail
PREP TIME: 45 mins
COOK TIME: 30 mins
SERVING SIZE: 1 burger
This recipe was submitted by Jess Goldman Foung, aka Sodium Girl. For more information on Jess visit her website at sodiumgirl.com.
Author: National Kidney Foundation
Cuisine Types: American
Degree of Difficulty: Hard
Meal: Lunch, Dinner
Course: Entree

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  • 2 tablespoon Sesame Oil
  • 1 tablespoon Ginger - Ground
  • 1 cup Organic White Quinoa
  • 0.063 cup Cilantro - Fresh
  • 4 tablespoon Apple Cider Vinegar
  • 0.5 teaspoon Vinegar - Balsamic
  • 0.25 teaspoon Garlic Powder
  • 24 teaspoon Organic Dark Brown Sugar
  • 2 teaspoon Curry Powder
  • 0.5 teaspoon Cumin
  • 3 medium pepper Red Bell Pepper
  • 0.25 container Fat Free Plain Greek Yogurt
  • 1 egg Eggs
  • 8 medium leaf Cabbage - Green
  • 1 tbsp chopped Chives
  • 1 tsp, ground Black Pepper
  • 4 cloves Garlic
  • 0.5 tsp, ground Black Pepper
  • 0.6 gram Mccormick Smoked Paprika
  • 6 oz Red Onion
  • 1 lb Ground Lamb
  • 2 oz Mints

Cooking Instructions

In a medium sized pot, bring 2 cups of water to a boil over medium-high heat. When bubbling, add in the quinoa and reduce to medium-low heat. Cover the pot with a lid, making sure to check in on the quinoa and giving it a stir every few minutes, cooking for 10 to 15 minutes total. When quinoa is ready it will puff up, with little white tendrils sprouting from the grain, and will be nice and fluffy to eat. If it is still too hard, add a little more water and continue to cook.

Pour the cooked quinoa into a large mixing bowl and set aside to cool, 10 minutes. Add the raw lamb, egg (whisked), garlic (minced), ginger, black pepper, paprika (about 0.25 tsp), mint (chopped), cilantro (chopped), and chives to the quinoa bowl. Using your hands, mix all the ingredients together until combined. Form 8 burger patties and set aside on a plate.

If you're cooking indoors, heat a tablespoon of sesame oil in a large skillet and when hot, add 4 of your patties to the pan, cooking 8 to 10 minutes per side. When done, place the burgers on a clean plate and cover with foil. Repeat with the remaining pattie and set aside.

Then, add your onion slices (half onion) to the now-empty burger pan, in those leftover meat juices, and cook until the onions have softened and caramelized, about 5 to 8 minutes. And while those onions melt, mix your Tomato-Free ketchup with the curry powder in a separate bowl. (Note: if you're grilling outside, cook the burgers for the same amount of time and cook your onions in a pan, on a stove, with 2 teaspoons of sesame oil while someone keeps an eye on your patties).

To plate, put a single burger in a cabbage leaf. Then layer the toppings as follows: 1 tablespoon creame fraiche or Greek yogurt; 1 tablespoon Tomato-Free ketchup; and about 1 tablespoon of the sauteed onions.

Directions for Tomato-Free Ketchup:

Roughly chop the bell peppers into large chunks and then place them in a food processor or blender. Add the apple cider vinegar and blend until you have a bell pepper and vinegar smoothie.

Pour the blended red bell pepper (stems and seeds removed) and vinegar mixture into a small pot or saucepan, add the brown sugar (about 0.5 cup), balsamic vinegar, 1 tsp black pepper, garlic powder, and 0.25 tsp smoked paprika and bring to a rolling simmer over medium heat. Cover with a lid and cook over low heat until the mixture is reduced by a third, about 15 minutes.

If using right away, keep the ketchup warm on low heat with the pot or saucepan covered. Or, if it is being saved for later use, place it in an airtight container and refrigerate. Ketchup will stay good for 1 week.

Your Nutrition Insights

These Nutrition Insights are for a 54 year old male on dialysis, with Type 2 Diabetes. Totals are per serving.

A Good Match: There are some nutrients missing or outside your guidelines, so balance your other meals throughout the day.

Nutrient Recipe Total My Meal Goal


Total Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat








Vitamin A

Vitamin C





16.97 g

5.68 g

0.03 g

0.04 g

0 g

66.09 mg

96.81 mg

56.2 mg

42.56 g

3.36 g

21.78 g

14.96 g

32.56 IU

1.39 mg

10.49 mg

0.38 mg

6.2 mg

< 615

< 23.92 g

< 4.78 g

< 60 mg

< 600 mg

< 600 mg

< 84.56 g

> 6 g

< 600mg

< 300 mg

Passing-100 Success! This nutrient is within your guidelines.
Passing-95-99 This nutrient is very close to what is recommended by your guidelines.
Warning-75-94 This nutrient is acceptably close to what is recommended by your guidelines.
Warning-50-74 This nutrient is above or below what is recommended by your guidelines.
Fail-0-49 This nutrient is well above or below, or conflicts with what is recommended by your guidelines.
Missing-nutrient Information about this nutrient is missing.
Nutrition Facts
Serving Size 1 burger
Servings 8
Amount Per Serving:
Calories 372.89
Calories from Fat 150
% Daily Value *
Total Fat 16.97 g 26% 
Saturated Fat 5.68 g
Polyunsaturated Fat 0.03 g
Monounsaturated Fat 0.04 g
Trans Fat 0.0 g
Cholesterol 66.09 mg 22% 
Potassium 96.81 mg 3% 
Sodium 56.2 mg 2% 
Protein 14.96 g 30% 
Total Carbohydrate 42.56 g 14% 
Dietary Fiber 3.36 g
Sugars 21.78 g
Vitamin A 32.56IU • Vitamin C 1.39mg
Calcium 10.49mg • Iron 0.38mg
Phosphorus 6.2mg

* The Percent Daily Values are based on a 2,000 calorie diet.

This symbol indicates that there is missing or incomplete data for this nutrient. - if @tenant.name == 'NKF'

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