Veggie Quinoa Burgers

Ingredients

• 19 ounce kidney beans rinsed drained canned
• 4  carrots minced peeled
• 2 stalks celery minced
• 0.5 cup bread crumbs dry
• 0.5 bunch optional: dill fresh chopped
• 2 tablespoons ginger root fresh minced
• 2 cups mushrooms fresh minced
• 4 cloves garlic minced
• 8 servings salt and ground pepper black to taste
• 1 tablespoon olive oil 
• 1  onion minced
• 0.5 cup quinoa 
• 0.5  bell pepper red minced
• 2 tablespoons sesame oil 
• 4 slices mozzarella cheese shredded
• 2 cups pkt spinach fresh chopped
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• baking pan
• grill

Directions

1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes;
3. Remove from heat and set aside to cool.
4. Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool.
5. Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
6. Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
7. Brush the 1 tablespoon olive oil evenly both sides of each patty.
8. Arrange the patties into a large baking dish.
9. Grill on preheated grill until hot in the center, 7 to 8 minutes per side.