Vegan Quinoa Burger

Ingredients

• 2 tablespoons olive oil, divided
• 3 green onions, sliced (or sub 1/2 yellow onion, diced)
• 15 ounce can red kidney beans, drained and rinsed
• 1/2 cup cooked quinoa
• 2 garlic cloves, finely diced
• 1/2 cup rolled oats, plus more if needed
• 1 tablespoon mild hot sauce, to taste ((I use regular or Chipotle flavored Cholula))
• 1/2 teaspoon sea salt
• 4 sandwich buns (optional, use gluten-free buns if needed)
• Suggested Additional Toppings (optional): lettuce, fresh spinach, sliced tomato, sliced avocado, mustard, ketchup, more hot sauce

Instructions

1. 1

   Heat 1 tablespoon oil in a sauté pan (preferably cast iron or non-stick). When oil begins to ripple, add onions and garlic. Sauté 2 minutes, turn off heat, and remove onions from the pan.

2. 2

   Add onion mixture, beans, quinoa, oats, hot sauce, and salt to a mixing bowl, and stir with a spoon to combine the ingredients. Add more hot sauce to taste if desired.

3. 3

   Add mixture to a food processor, and blend until combined.

4. 4

   Divide mixture into quarters, and use your hands to form four patties. If the mixture is too wet to form patties, fold in extra oats until it's sturdier.Patties should be approximately 3" across and 3/4" thick.

5. 5

   Add remaining 1 tablespoon oil to the sauté pan, and reheat pan over medium heat. Sear patties 2-3 minutes per side until browned.

6. 6

   Serve burgers warm on buns with desired toppings.

7. 7

   Leftovers:Leftover burgers can be stored in the fridge for 2-3 days. Reheat in a hot pan.Make Ahead / Freeze: To freeze burgers, place in an airtight container and freeze for up to 3 months. To cook frozen patties, add about 3-4 minutes onto the total cook time. Alternatively, thaw patties overnight in the refrigerator, and cook according the the main recipe directions.