Quinoa/White Bean Veggie Burgers

Adapted from The Simple Veganista

This mixture can be made ahead, stored covered in the fridge for a few days, and cooked "to order," making it a great source of mid-week leftovers. 

Makes ~8 patties
1/2 cup quinoa (I used tri-color)
1 cup water
1 teaspoon garlic powder
2 teaspoons dried thyme (oregano would be good too)
1/2teaspoon paprika
1/2 teaspoon ground ancho pepper,
1 can (15 oz.) white beans (I used cannellini), drained and rinsed
1/2 cup corn, fresh or frozen (about 1/2 fresh corn off the cob)
1/2 cup red bell pepper, finely diced (about 1/2 bell pepper)
1/2 cup shallot, finely diced (about 1 medium) or red onion
juice of one lemon
1/3 cup buckwheat flour, oat flour, or flour of choice (note: doesn't need gluten)
1 egg
Salt and pepper to taste
Neutral oil, such as grapeseed, for cooking

In a small or medium pot, bring water, quinoa, and garlic powder to a boil. Cover, reduce heat to low, and simmer for ~15 minutes. Once done, let set for a few minutes, then fluff with a fork.

While quinoa is cooking, prepare your corn, shallot and red pepper. Be sure to dice your shallot and red pepper fairly fine; they should be about the same size as the corn kernels.

Mash your beans with a fork or pastry cutter in a medium or large bowl. I mashed about 3/4 of the beans leaving a quarter of the batch whole or somewhat whole.

Once quinoa is ready, add the quinoa to the beans along with the shallots, red pepper, corn,  thyme, paprika, ancho powder, and lemon juice. Mix well. Add in the flour and egg, and mix well again (with your hands this time). Season to taste with salt, pepper and more of the other spices. 

Divide the mixture into about 8 balls. Pack each ball tightly with wet hands, then flatten each into a patty. 

In a large skillet, heat neutral oil over medium to medium high heat. Cook patties about 4 – 5 minutes on each side, a few at a time, until golden and crispy.