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1
Bring quinoa and water to a boil in a small pot.
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2
Then lower heat to a simmer and cover.
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3
Cook for 15-20 minutes until all of the water has been absorbed and the quinoa is cooked well.
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4
You want the quinoa to be overcooked and mushy.
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5
Mix the quinoa vigorously in the pot until the grains break up and it starts to clump.
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6
Transfer the quinoa to a large mixing bowl and allow it to cool to room temperature.
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7
Heat a saute pan over medium low-heat.
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8
Add 1 teaspoon of olive oil, the minced shallot, garlic, zucchini, and red bell pepper.
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9
Saute for five minutes until the vegetables are tender.
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10
Remove from the heat and allow to cool to room temperature.
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11
Add 1 tablespoon of olive oil to the black beans in a small bowl.
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12
Mash the beans with a fork until you have a lumpy black bean paste.
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13
I like to leave some beans whole for texture purposes.
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14
Add the cooled vegetable mixture and the black bean paste to the room temperature quinoa along with the bread crumbs, lemon juice, Sriracha, salt, and lightly beaten egg.
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15
Use your hands to mix all of the ingredients until they are well combined.
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16
Use your hands to mold your veggie burgers into 6 medium-sized patties that are about 1/2 an inch in thickness.
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17
Put the patties on a plate.
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18
Cover with plastic wrap and refrigerate for at least 45 minutes.
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19
Heat 2 tablespoons of olive oil in a non-stick pan over medium high heat.
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20
When hot, add your veggie burger patties and cook for approximately 3 minutes on each side.
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21
Be very careful when you flip them, people!
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22
Serve with lettuce, tomato, red onion, avocado, and any other garnishes you like on a split pita, English muffin, or bun of your choice.
