1/2 cup quinoa
1 cup water
1 teaspoon garlic powder
3 teaspoons thyme or oregano ,divided
1/2 – 1 teaspoon smoked paprika
1/2 teaspoon ground chipotle pepper, optional
2 cups cooked white/ navy beans
1/2 cup corn, fresh or frozen
1/2 cup red bell pepper, finely diced
1/2 cup shallot, finely diced or red onion
juice of one lemon
1/3 cup oat flour, or flour of choice
1 Tbs flaxseed meal + 3 Tbs water
salt and pepper, to taste
olive oil, to grease
Mix flax meal and water together and set aside. This will become your “egg replacement” to bind the burger together.
In a medium pot, bring water, quinoa, garlic powder and 1 teaspoon thyme to a boil. Cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let set for 10 minutes.
Prepare your corn, shallot and red pepper, by dicing finely- about the size of the corn kernels.
Mash cooked beans.
Add cooked quinoa, mashed beans ,shallots, red pepper, corn, remaining 2 teaspoons thyme, smoked paprika and optional chipotle powder and lemon juice. Mix well.
Add in the flour and egg replacer, mix well again.
Season to taste with salt and pepper.
Divide and form into 4 patties. by packing 1/4 amount of mixture tightly into a ball in the palm of your hands.
Flatten with your palms and place on hard surface.
Patties should be about 1/2 inch thick by 3 1/2 – 4 inches.
Cook in the oven at 375 degrees on a greased or parchment lined cookie sheet for 30 minutes, turning once after 15 minutes.
Or fry in a large skillet, with 1 tbsp olive oil over medium to medium high heat. Cook patties about 4 – 5 minutes on each side.