Quinoa Veggie Burgers

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Cheddar cheese

  ⅔ cup, shredded or 75g

• Carrots

  Raw

  3 medium or 183g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Garlic

  Raw

  3 clove or 9g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Wheat flour

  White, all-purpose, enriched, unbleached

  ¼ cup or 31g

• Cumin

  Spices, cumin seed

  ¾ tsp, ground or 2g

• Salt

  Table

  ¾ tsp or 5g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  3 tbsp or 26g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Hummus

  Commercial

  1 cup or 246g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lettuce

  Iceberg (includes crisphead types), raw

  8 leaf, medium or 64g

Directions

1. Rinse quinoa and drain completely.
2. Place quinoa in a saucepan with water and a couple of pinches of salt. Bring to a boil, then reduce heat to very low. Cover and simmer for 13 to 15 minutes until water is absorbed.
3. Turn off the heat and let sit covered to cool for 5 minutes. Fluff with a fork and season with salt and pepper.
4. In a food processor, mince carrots, onions, and garlic.
5. In a large bowl, combine all ingredients except oil, hummus, avocado, and lettuce. Form into 8 patties about 1 inch thick.
6. Heat olive oil in a large sauté pan over medium-low heat. Cook burgers, covered, until browned, 6 to 8 minutes per side.
7. Serve warm, topped with hummus and avocado, wrapped in lettuce leaves or over salad greens.