Chicken Quinoa Burgers with Jerk Barbecue Sauce

Start the Jerk Barbecue Sauce prior to making the burgers. Puree diced tomatoes with juice in a blender or food processor. Add to small saucepan.

Whisk in the balsamic vinegar, sliced onion, brown sugar, mustard powder, Worcestershire sauce, hot sauce and jerk seasoning. Stir and bring to a boil over medium heat. Reduce heat to low and simmer for 15 minutes. Turn off heat, remove from burner and allow to cool. The sauce will thicken slightly as it cools.

Place ground chicken in a medium size bowl. Add finely sliced green onion, Worcestershire sauce, lightly beaten egg and freshly ground black pepper. Mix well with clean hands. Set aside. Refrigerate if you aren't going to finish burgers right away.

Rinse quinoa in a sieve under cold running water. Bring 1 cup (250 mL) water to boil in a small saucepan. Add quinoa, stir, cover and reduce heat to low. Simmer for 12-15 minutes or until grain is cooked and tender. Set aside to cool.

Mix cooled quinoa into ground chicken burger mixture. If there is any moisture left in the cooked quinoa drain before adding to burgers. Divide mixture into five pieces approximately 1/2 cup (125 mL) each. Use your hands to flatten and form into round burgers. Refrigerate until ready to cook.

Preheat grill to medium high. Place burgers on top rack, close lid and grill 10 minutes on one side or until browned. Turn burgers over, close lid and grill another 7–10 minutes or until a thermometer set in centre of burgers registers 165°F (74°C). Remove from grill.

Toast buns last few minutes of cooking burgers. Place cut side down on grill and toast lightly. Remove from grill. Spread each half of bun with Jerk BBQ Sauce. Add leaf lettuce followed by a slice each of red onion and tomato. Top with a grilled chicken burger and close bun. Serve extra sauce on the side.