1 can of organic, low sodium black beans
2 cups cooked quinoa
3 onions small dice (cooked)
2 carrots shredded
4 cloves mashed roasted garlic, or to taste
2 zucchini shredded (squeeze out excess water)
4 oz oat flour
1 tsp cumin
3 tsp vegetable stock powder
4 tsp low sodium tamari
oil for frying
4 hamburger rolls
Drain and rinse the beans, blend ½ in a food processor. Add cooked quinoa, finely diced onions and zucchini along with cumin, vegetable stock powder, tamari, roasted garlic and oat flour. Mix carefully with your hands or with a fork (hand mixing recommended). Form patties. Bake 5-6 minutes at 400 degrees.
Sear to order in preferred healthy cooking oil.
Serve on rolls with lettuce, tomato slices and avocado.
Adapted from The Lodge at Woodloch