1/4 cup quinoa
1 can black beans, drained and rinsed
2 tbs minced red onion
1 tbs chopped green onion
1/4 cup minced jalapeño, seeds and stem removed
2 cloves garlic, minced
1/2 cup gluten-free old-fashioned rolled oats (not instant)
3/4 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1/4 dried oregano
1/8 tsp cayenne pepper
1/8 tsp black pepper
1 flax egg (1 tbs ground flax seed in 2 tbs water, let set for 10 minutes)
2 tbs avocado or olive oil
Make your flax egg (instructions above) and set aside.
Cook quinoa according to instructions on package (typically add quinoa and 1/2 c water to a saucepan and bring to a boil, cover and simmer for 15 minutes)
Process or blend oats into oat flour- not necessary but the flour helps the burger hold together better than whole oats
Mash beans with a fork or potato masher.
Once quinoa is cooked, combine all ingredients EXCEPT for the flax egg.
Once combined, fold in the flax egg.
Form the mixture into 4-6 burgers. It helps to have wet hands.
Refrigerate for 15-30 minutes to help set.
Cook in olive or avocado oil for about 5 minutes per side or until each side has formed a crust.
Add your favorite toppings and enjoy!