Red Quinoa and Black Bean Veggie Burgers

Ingredients

• 1/2 oz package dried shitake mushrooms (or any variety you like)
• 1/2 red onion, peeled
• 1 jalapeno pepper
• 1/2 yellow bell pepper (any color you like)
• 1 cup cooked black beans (canned is fine) rinsed and well drained
• 1/2 cup bread or cracker crumbs
• 1 large egg
• 1 1/2 cups cooked red quinoa (regular quinoa is fine, too
• 1 Tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp onion salt
• 1/2 tsp freshly cracked black pepper
• olive oil for frying

chipotle mayo
• 1/2 cup mayonnaise
• 1 small can chipotle chilies in adobo sauce (you won't need the whole can)

for serving
• whole grain buns
• thinly sliced red onion
• sliced heirloom tomato
• lettuce

Instructions

1. Reconstitute the mushrooms according to the package directions. Drain them and squeeze out excess moisture with a paper towel.
2. Give the onion and bell pepper a rough chop and put them in the bowl of a food processor. Cut the stem off the jalapeno, and slice it, seeds and all. Add it to the processor along with the mushrooms. Pulse the machine about 12 times.
3. Add the beans and pulse 8 more times. Scrape down the sides of the machine, and pulse another 8 times.
4. Add in the crumbs, the egg, the quinoa, the Worcestershire sauce, salts, and pepper. Pulse about 12 times until everything is combined but still has texture.
5. Use a 1/2 cup measure to scoop out the mixture and form into burgers. Separate the burgers with waxed paper, and cover with plastic wrap. Put in the refrigerator to chill until needed.
6. To cook the burgers, coat the bottom of a pan with olive oil and heat until hot. Fry the burgers for about 7-10 minutes per side, on a medium heat. Flatten the burgers with your spatula if they are on the thick side.
7. Make the chipotle mayo by mixing the mayonnaise with the sauce from the chiles, to taste.
8. Serve up your burgers with all the traditional fixings.