Fish Burger

Ingredients

• Quinoa

  Uncooked

  ¼ cup or 43g

• Salt

  Table

  1 dash or 0.4g

• Curry powder

  Spices

  1 tsp or 2g

• Flatfish

  Fish, (flounder and sole species), raw

  6 oz or 170g

• Garlic

  Raw

  1 cloves, minced or 3g

• Bread crumbs

  Dry, grated, plain

  2 tbsp or 14g

• Pepper

  Spices, black

  1 tsp or 2g

• Kale

  Raw

  ½ cup, chopped or 34g

• Cucumber

  With peel, raw

  ¼ cup slices or 26g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Lemon juice

  Raw

  1 tsp or 5g

• Hamburger bun

  Mixed-grain

  1 roll or 43g

Directions

1. Rinse the quinoa, then cook it with the curry powder and the listed salt according to package water ratio until tender (about 15 minutes). Fluff and let cool slightly.
2. Lightly sear the flounder in a skillet over medium heat, about 1 minute per side, just until it turns opaque on the surface. Remove and let cool slightly, then flake into pieces.
3. Preheat the oven to 425° F and line a small baking sheet with parchment or lightly oil it.
4. In a bowl, combine the cooked quinoa, flaked flounder, minced garlic, bread crumbs, black pepper, and chopped kale. Form into a compact patty and place on the prepared sheet. Bake until set and heated through, 8–10 minutes (internal temp about 145° F).
5. For the sauce, dice the cucumber (peel if desired) and jalapeño, then mix with the mayonnaise and lemon juice. Adjust heat and acidity to taste.
6. Toast the bun, add the fish patty, and spoon on the cucumber–jalapeño mayo. Serve immediately.