Ingredients

• 1 egg
• 2 tsp olive oil
• 1 medium shallot, chopped
• 2 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• Pinch of cayenne pepper
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• 1 tbsp grated beet (for color)
• ¼ cup walnuts, chopped
• 1 cup black beans (divided)
• ¾ cup cooked red quinoa (divided)
• Sea salt
• Freshly ground black pepper
• Toasted whole wheat buns
• Lettuce
• Red onion
• Tomato
• Jalapenos
• Chipotle Mayo
• Ketchup

Instructions

1. Preheat oven to 375 ºF. Place a metal baking sheet inside the oven as it heats.
2. Heat a medium skillet over medium heat. Add olive oil, chopped shallot and garlic. Sauté until translucent, sprinkling with a dash of sea salt and black pepper. Add the cumin, cayenne pepper and coriander, stirring for 30 seconds.
3. To the skillet, add the soy sauce, balsamic, tomato paste, grated beat, chopped walnuts and ½ cup of black beans. Stir and simmer (3 min) and sprinkle with salt to taste. Allow to cool slightly.
4. Add the skillet mixture to a food processor with the egg. Blend until combined, but not pureed.
5. Transfer the mixture to a bowl. Using a fork, mash and mix in the remaining ½ cup of black beans. Add ½ cup of red quinoa. Taste and adjust seasonings if necessary.
6. Divide mixture into 4 balls. Place on a plate and sprinkle with remaining ¼ cup of red quinoa, rolling to coat the outside. Press lightly to form patties. Chill in the fridge on a parchment paper-lined plate (20 min).
7. Transfer the parchment paper with the patties onto the hot baking sheet in the oven. Drizzle the tops with olive oil and bake (15 min). Flip to the other side and bake (12 min) until outside is toasted.
8. Allow to cool and serve with your additions of choice. (Our pick: lettuce, tomato, red onion and chipotle mayo).