Ingredients (makes 10 5-inch burgers):

• 1 Cup prepared black beans, pureed
• 1 Cup prepared black beans, whole
• 1 Cup cooked red quinoa
• 4 medium carrots
• 2 medium zucchinis
• 3 cloves garlic, minced
• 4 Tablespoons soy sauce
• 1 Tablespoon dried oregano
• 1 Tablespoon extra virgin olive oil
• Salt and pepper to taste

Directions:

1. In your food processor grate the carrots and zucchini.  In a saute pan on medium-high heat add your oil, grated zucchini, carrots, garlic, soy sauce, and saute for 5 minutes.  Toss in 1 Cup whole black beans and quinoa, saute for 5 minutes and set aside.
2. In your food processor puree the remaining 1 Cup black beans.  Add in your sauteed veggie mix, oregano, salt & pepper, and pulse to combine.  If your mixture is dry add 1 Tablespoon of extra virgin olive oil at a time until it is moist enough to press together.  Taste a bite and adjust any seasonings as necessary.
3. Use 1/3 Cup of your burger mix to form patties 1/4- 1/2 inch thick.  Heat your cast iron skillet to medium-high heat.  Saute your burgers for 5-7 minutes on each side, until browned.
4. Top with my creamy Avocado Sun-Dried Tomato spread (the flavor combination between the burger and the spread is heavenly!).

5. Enjoy eating whole!