Makes 4 adult burgers and 3 baby burgers:) (or 6 adult burgers)
1 C dried black beans, soaked
1 1″ piece of kombu
1 bay leaf
1 t ground cumin
1/2 t ground coriander
1/2 C cooked quinoa
1/2 C walnuts, finely chopped
1/2 C finely shredded carrots (1 medium sized carrot should suffice)
1 small red onion, chopped
1/4 C parsley, finely chopped
3 T extra-virgin olive oil
Freshly ground pepper, to taste
1. Cook off the beans. Drain and rinse and add beans to a soup pot with enough water to cover. Add kombu and bay leaf and let boil on high heat for 10 minutes. Skim the foam off as often as needed. After 10 minutes, reduce heat to medium, add cumin, coriander and a nice, solid pinch of sea salt. Partially cover and cook for 50 minutes or until beans are very tender. When done, drain (reserve some liquid, just in case) and mash with a potato masher.
2. Add the rest of the ingredients to the beans and mix well. (Optional: You could refrigerate the mixture at this point to let is set and get firm before making patties, but it’s not necessary.) Form 6 even patties.
3. Heat 1/2T of oil in a saute pan over medium-high heat. Cook burger about 5 minutes on first side or until golden brown, then flip burger and cook for another 4-5 minutes.
4. Serve on a roll or pita (when in Rome, right!) and top with your favorite burger toppings. I also like to serve it over an arugula salad with avocado. YUM!