Process boneless chicken breast, carrots, Vidalia onion, quinoa, pine nuts, eggs, mustard, garlic powder and pepper in the bowl of the Cuisinart. Form burgers by shaping each around a wedge of Laughing Cow Light. Sprinkle on both sides with paprika. Pan-grill till thoroughly cooked in a light coating of EVOO. Serve on toasted whole wheat sandwich thins, with a dressing made of yogurt, mustard and fresh lemon juice. Garnish further with caramelized onions or whatever you like. Endless possibilities.
These can be prepared and refrigerated, early in the day. Be extra careful when handling raw chicken. Unlike beef burgers, they are delicious cold-sliced, too. As usual, the yogurt is Chobani Greek Plain F-F; the mustard-of-choice is Grey Poupon Deli w/Horseradish.
Buon Appetito
