Quinoa and Black Bean Burgers from GFfarmgirl's kitchen

1 Cup cooked Quinoa
1 can (14 oz.) Black beans or use freshly made
1 egg slightly beaten
3/4 tsp. salt
2 tsp. Onion Powder
1/2 tsp. Ground Cumin
1/4 tsp. Ground Oregano
1/4 tsp. Cayenne Pepper or Chili Powder (optional)
2 Cloves Freshly Pressed Garlic
1/4 tsp. Black Pepper (optional)
3 Tbsp. Extra Virgin Olive Oil
1 tsp. Diced green chili peppers
1/3 C. Fine dried Gluten-Free Bread crumbs (optional)
(optional additions: 1 Tbsp. chopped cilantro, 1/4 Cup shredded carrots, or other spices as you desire.) All spices can be increased or decreased according to your liking.

1. Blend all dry spices together, including salt and pepper. Add remaining ingredients including oil and mix with spoon. Add to a food processor and pulse until combined but slightly chunky. (If you don't have a food processor, mash with fork until beans break apart.)
   
2. If you used breadcrumbs you can form the patty with your hands. If not, then spoon enough mixture onto the skillet to form a patty (2 large tablespoons) and slightly press with spatula to form a patty.
   
3. Heat oil in a stovetop skillet and add patties.
   
4. Let cook uncovered over med. heat for 7 minutes or until when moved it holds together well. You may need to use the back of a spoon to press the edges together and round the patty.
5. Flip (if it comes apart, just carefully round the edges with the back of a spoon and re-form) and cook other side until heated through and brown.
6. Carefully remove patty from heat onto a bed of lettuce and wrap or a gluten-free bun.
   

Because I have to use salt sparingly, keep in mind you can salt your patty after cooking, as I have only used minimal, but hopefully it'll suffice.
Also, I don't use the breadcrumbs but it is rather easy to just reform the patty and let it cook. Once cooked through it holds together well.


Enjoy!