Quinoa Burgers with Feta and Spinach
1 can cannellini beans, drained and rinsed
1 1/3 C panko breadcrumbs
1 large garlic clove, roughly chopped
2 eggs
4 oz feta cheese
1C spinach, roughly chopped
S&P
Olive oil
In the bowl of a food processor, puree beans and garlic until smooth. Add quinoa and eggs pulse to combine. Add breadcrumbs and pulse. Add in crumbled feta and spinach and season with S&P. Pulse to combine. The mixture should be fairly tight at this point but if it is not holding together at all, add more breadcrumbs until it's a consistency that will form a patty. Form into six patties and rest in freezer for half an hour (or more, you can freeze these in a single layer then transfer to a feezer bag when firm - totally fine to cook from frozen). To cook, heat olive oil in a heavy skillet (I use cast iron), add burgers and cook 5 - 6 minutes per side, until golden brown. Serve on buns or atop a salad.
