This recipe, from Consumer Reports, is easy and has 2 variations: black bean and corn, and carrot and parsley.
- Make the Base
Heat 1 teaspoon olive oil in nonstick skillet over medium heat. Sauté ¼ cup each finely chopped onion and red pepper and 1 clove minced garlic until soft, 4 to 5 minutes. Place in large bowl and add 1¼ cup cooked quinoa, ½ cup panko bread crumbs, 1 egg, ½ cup grated sharp cheddar or Monterey Jack cheese and ⅛ teaspoon each salt and black pepper.
- Choose Your Style
For black bean and corn: Add ½ cup black beans, ½ cup corn, ¼ cup chopped cilantro and ½ teaspoon chili powder. For carrot and parsley: Add 1 cup grated carrot, 1 tablespoon tahini, 2 teaspoons fresh lemon juice, ½ teaspoon cumin and ¼ cup chopped parsley.
- Chill and Cook
With wet hands, gently form six patties. Refrigerate uncovered until firm, at least 30 minutes or up to 4 hours. Heat 1 tablespoon olive oil in nonstick skillet over medium heat. Cook until browned on one side, about 5 minutes. Flip and cook about 5 minutes more.
- Top and Serve
Top black bean burgers with salsa and avocado. Top carrot burgers with tzatziki.