Smokey Hickory Quinoa and Black Bean Burgers

• 2 cups Water
• 1 cup Quinoa
• 3/4 cups Uncooked Whole Wheat Macaroni
• 1 can (540ml Size) Black Beans, Drained And Rinsed
• 23 cups Hickory BBQ Sauce (I Used Bulls-Eye)
• 2- 1/4 teaspoons Hickory Liquid Smoke
• 1 clove Garlic, Minced
• 1 cup Whole Wheat Bread Crumbs
• 3 Tablespoons Canola Oil, For Frying
• 8 Whole Wheat Buns, To Serve

1. Bring the 2 cups water to a boil in a medium saucepan.
2. Add the quinoa, stir, reduce heat to low, cover and simmer 20 minutes.
3. At the same time, bring a separate pot of water to boil and add the macaroni.
4. Boil the macaroni 18-20 minutes until soft and a little overdone.
5. Both the macaroni and the quinoa should be done cooking at about the same time.
6. Once the quinoa has cooked, remove it from the heat and set it aside.
7. Drain the macaroni and place it in a food processor.
8. Process until smooth and no noodles remain intact.
9. Add the black beans, BBQ sauce, liquid smoke and garlic and process again until combined and smooth.
10. Pour the quinoa into a large mixing bowl.
11. Add the macaroni/bean mixture and the bread crumbs and mix until combined.
12. Heat a skillet with a few tablespoons of canola oil on medium-high heat.
13. Fry each burger 3-5 minutes on each side, until the outside is browned and crispy.
14. Serve on a whole wheat bun with your favorite toppings.
15. Store any remaining burger mixture in the fridge.
16. Keeps for 3-5 days.

water, quinoa, whole wheat macaroni, black beans, liquid smoke, clove garlic, whole wheat bread crumbs, canola oil

Taken from tastykitchen.com/recipes/special-dietary-needs/smokey-hickory-quinoa-and-black-bean-burgers/ (may not work)