• ½ cup quinoa
• 1 small onion, finely chopped (1 cup)
• 6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup)
• 1½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. dried steak seasoning

• 8 whole-grain hamburger buns

• Stir together quinoa (washed and drained) and 1½ cups water in small saucepan, and season with salt, if desired.
• Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1½ cups cooked quinoa.)

• Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened.
• Stir in ¾ cup black beans, garlic, steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

• Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth.
• Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and cool.

• Preheat oven to 350°F, and generously coat baking sheet with cooking spray.
• Shape bean mixture into 8 patties (½ cup each), and place on prepared baking sheet.
• Bake 20 minutes, or until patties are crisp on top.
• Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown.

• Serve on buns.

Serves 8

• Vegetarian Times, July/August 2011, p.60