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1
Preheat the oven to 375 degrees.
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2
Place the cooked quinoa in a large bowl.
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3
Heat 1 tablespoon of the oil over medium-high heat in a heavy skillet and add the sliced shiitakes in one layer.
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4
Cook, without stirring, for 1 minute, and then stir until the mushrooms are beginning to soften.
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5
Add the ginger, garlic and a generous pinch of salt and continue to cook for another minute.
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6
Remove from the heat and add to the bowl with the quinoa.
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7
Stir in the red pepper, cilantro and arugula.
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8
In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, puree the white beans with the lime juice and, if using, the egg.
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9
Add to the quinoa mixture and stir everything together.
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10
Season to taste with soy sauce or salt and pepper.
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11
Begin heating a heavy ovenproof skillet over medium-high heat.
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12
Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven.
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13
Moisten your hands lightly and shape 4 large or 6 smaller patties.
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14
Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, until nicely browned.
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15
Carefully turn over and place in the oven.
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16
Bake 10 to 15 minutes, until the patties are lightly browned and dont fall apart.
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17
Remove from the heat and serve, with or without buns, ketchup and the works.
