Ingredients

The following ingredients have 8 Servings
  • 3 cups cooked pinto beans
  • 3 cups cooked quinoa ((start with 1 cup dried quinoa to yield 3 cups cooked quinoa))
  • 1 tsp vegetable oil ((plus more for cooking or baking burger patties. You can also use a cooking spray))
  • 4 cloves garlic ((crushed through a garlic press or minced))
  • 1 large carrot ((or 2 small carrots, grated using the medium-sized holes on a box grater))
  • 1 cup kale ((or spinach, finely chopped. Kale is preferred for a better texture to the patties))
  • 1 medium onion ((finely chopped))
  • 4 leaves sage ((or 1 tsp dried sage))
  • 2 tablespoons tomato paste
  • 1 tsp cayenne ((or paprika for less heat))
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground black pepper ((optional))
  • 2 teaspoons garam masala
  • 1 tbsp tamari
  • ¼ cup chickpea flour ((besan))
  • 1 tbsp dijon mustard

Instruction

  • Place the quinoa and beans in a large bowl. Mash them together so most of the beans are smushed but some remain whole so you have some texture in the burger.
  • In a seasoned cast iron skillet or nonstick skillet heat the oil. Add the garlic, saute for 30 seconds, then add the carrots and kale or spinach. Saute for a couple of minutes, then add in the remaining ingredients: onion, sage, tomato paste, cayenne or paprika, ground cumin and coriander, tamari, ground black pepper, garam masala and chickpea flour. Mix everything well and cook for a few minutes, stirring constantly, until the mixture is aromatic and there is no visible moisture.
  • Add the veggie mixture to the bowl with the beans and quinoa. Add dijon mustard. Check salt and add more if needed. Mix everything together.
  • Form 14 four-inch patties with the mixture.
  • Heat a nonstick skillet or cast iron skillet over medium high heat. Spray with cooking spray or coat with oil.
  • Place the burgers in the skillet without crowding them. Cook on either side until golden-brown spots appear.