If baking in the oven, turn oven to 375 degrees F. (It’s helpful to read instructions first before making the patties)

Quinoa: In a medium pot, add the quinoa, water, red bell pepper, corn, onion, garlic + onion powder, thyme, paprika, and salt. Give a gentle stir, bring to a boil, cover, reduce heat, and simmer for 15 minutes.

Mash the beans: While the quinoa is cooking, drain and mash the white beans. You can quickly mash the beans in your colander if it has smaller-sized holes (it’ll save you a dish to wash). I mash about 3/4 of the beans, leaving a quarter of the batch whole or somewhat whole.

Add beans and flax meal: Once quinoa is done, remove the cover and stir in the mashed white beans, flax meal, and lemon juice, mix well. Let the mixture cool for 10 – 15 minutes. Taste for flavor – seasoning to taste with salt, pepper, and other spices.

Divide and make your patties: I like to pat my mixture into the bowl a little and divide it with a knife into 4 sections, making a plus sign if you will. Take each section and pack it tightly into a ball in the palm of your hands. Flatten with your palms and place on a hard surface. Cup the edges with your palm, tighten them in a bit, and squeeze together any cracks that have formed. Flatten the top to the desired size. Mine were about 1/2 inch thick with a 3 1/2 – 4 inch diameter.

Cook one of two ways:

1. Oven: In the oven at 375 degrees on a greased or parchment-lined cookie sheet for 30 minutes, turning once after 15 minutes. I also added a sprinkle of himalayan salt to the top before baking.
2. Stovetop: In a large skillet, heat 1 tablespoon coconut oil or olive oil over medium to medium-high heat. Cook patties for about 4 – 5 minutes on each side. Burgers should be lightly charred, crispy, and browned on the outside with a tender center.

I cooked both ways and had no preference. They both held up well and cooked great.

Makes 4 jumbo patties

Serve on a bun or bed of leafy greens with your favorite toppings!