Quinoa Burger

Quinoa Burger:
They can also be served as a Wrap with Large Romaine Lettuce Leaves. See NOTE below.

7 tsp Canola Oil, divided.
3/4 C Finely Diced Onion
1/2 C Finely Diced Carrot
3 Cloves of Garlic, minced.
3/4 C Water
/3 C Uncooked Quinoa.
1/2 C Bread Crumbs
1/2 tsp Salt
1/2 tsp Pepper
1 1/2 C Canned, rinsed and drained Chick Peas.
1 Egg
2 TBS Tabasco Sauce

Whole Wheat Hamburger Buns
Romaine Lettuce Leaves
Thick Slices of Tomato

In a Saucepan on Medium High Heat:
2 tsp Oil, until Hot.
Onion
Carrot
Garlic
Cook 3 minutes, stirring well.

Add:
Water
Quinoa
Bring to a Boil.
Cover it and Reduce Heat to Medium.
Simmer 15 minutes, until liquid is absorbed.

Transfer to a bowl.
Set aside to cool.

In a Food Processor:
Quinoa
Bread Crumbs
Salt and Pepper
Chick Peas
Egg
Pulse just until mixture is blended.
Transfer to a Bowl.
Shape Mixture into 4 Patties.

In a Skillet on Medium High Heat
3  TBS Oil, until Hot.
Cook Patties 3 minutes on each side, until Golden Brown.

In a Small Bowl:
Remaining Oil
Tabasco
Mix well.

Serve each Burger on a Bun with Lettuce Tomato and Tabasco Mixture.

NOTE: 
If served as a Wrap:
Break up the Burger.
Top with Diced Tomato and Tabasco Mixture.
Wrap it in Large Romaine Lettuce Leaves.


Enjoy!
Peace in the Kitchen!