Quinoa Burgers with Chipotle Mayo Sauce

Heat a medium skillet over medium-high heat. Add oil once the pan is hot, then add carrot, onion, celery, and pepper. Saute 4-5 minutes, until just soft. Add the garlic and saute another 2 minutes.

Transfer the veggie mixture to a bowl (I used my stand mixer bowl to prevent spillage) and add the spinach, mashed beans, quinoa, breadcrumbs and oregano and mix on low until combined. Taste prior to adding the eggs and season with salt and pepper to taste. Add the eggs and mix well.

Divide evenly into 6 portions and form into patties. Place patties on a plate or cookie sheet and refrigerate 20-30 minutes until chilled through. This will help them stick together during the cooking.

Meanwhile make the chipotle mayo and prepare other condiments and other side dishes. For the chipotle mayonnaise, just mix together the mayonnaise, minced pepper and the adobo sauce from the chipotle can. Refrigerate until ready to use.

In the same medium sized skillet that you used to cook the veggies, heat it again over medium-high heat. Once hot, spray with non-stick spray and add up to 3 patties at a time. Cook 3-4 minutes on each side, being careful during the flip so they don’t fall apart. Cook another 3 minutes on second side. Transfer cooked patties to a clean plate and repeat with remaining patties, if you’re planning on cooking them all.

Serve hot on toasted buns with the chipotle mayonnaise and other desired condiments and sides.

Uncooked patties may be wrapped individually with plastic wrap and frozen up to 1 month.