Served stacked or on a platter, these vegan and gluten-free burgers are easier to make than they look.
1. Place a large frying pan over medium-high heat and drizzle with olive oil (about 2 tablespoons). Add shallots and cook for a minute, until they begin to soften. Add garlic, fennel, and cumin and cook for another minute until the herbs are aromatic and the garlic softens. Remove from heat and cool.
2. Place the beans, quinoa, and bread crumbs in a large mixing bowl. Add the parsley and cooled shallot mixture and set the pan aside (but don’t cleanit—you’ll use this later to fry the patties). Combine everything with your hands, mashing the beans so that the mixture turns into a paste. (If it’s feeling a little wet, add more bread crumbs.) Season with salt and pepper.
3. When combined, form the mixture into small patties, about the size of your palm and about an inch thick.
4. Place your frying pan back on the stove over medium-high heat and add a drizzle of olive oil to coat. Cook the patties in batches for about 3 minutes on each side until they’re golden brown. Remove from pan and immediately season with salt and a drizzle of lemon. Serve with lettuce, tomato, red onion, vegenaise, and whatever else you like.
Originally featured in Spilling the Beans