Quinoa Burger

(Adapted from: glutenfreeonashoestring.com)

Serves: 10

1 medium shallot, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 15-ounce can red beans, drained and rinsed
1 1/2 teaspoons Himalayan salt
Juice of 1 medium Orange (about 3 tablespoons)
3 eggs, beaten
1 cup fresh bread crumbs
3/4 cup old-fashioned rolled oat
2 cups cooked quinoa, cook according to package directions
3 to 4 carrots, peeled and shredded
3 to 4 tablespoons vegetable oil, for frying

Directions:

1. Preheat oven to 300°F. On a prepared grease baking sheet, set aside.

2. In a food processor place the chopped shallot and garlic and pulse until finely minced. Add the red beans, the salt and the orange juice, and pulse until mostly smooth. Add the eggs and pulse to combine. The mixture will be a thin batter, Add the bread crumbs and rolled oats, and pulse until the mixture begins to come together. Move the mixture into a large bowl, add the quinoa and shredded carrots, and mix to combine well. Cover the bowl and place in the refrigerator until the mixture thickens and becomes firmer for about 15 minutes or more.

3. After removing the bowl from the refrigerator, uncover it, and, divide and form mixture into patties. Wet hands until moist with cool water as often as necessary to prevent the mixture from sticking to hands. Place patties on a paper towel and blot it dry.

4. Heat oil in a large, heavy Dutch oven saute pan over medium heat until the vegetable oil is good an hot. Placing as many patties that can fit into the pan without touching one another and fry until golden brown on the underside for about 3 minutes. Flip the patties and fry until golden brown on the other side yet another 2 to 3 minutes. Remove the patties to the prepared baking sheet. Repeat with the remaining patties, and using more oil as needed.

5. Transfer patties onto the prepared baking sheet and bake for about 10 minutes, or until mostly firm to the touch. Serve...