Veggie Quinoa Burgers

Ingredients

• ½ cup quinoa
• 1 cup water
• 2 teaspoons olive oil
• 4 carrots, peeled and minced
• 2 stalks celery, minced
• ½ red bell pepper, minced
• 1 onion, minced
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 2 cups minced fresh mushrooms
• 1 (19 ounce) can kidney beans, rinsed and drained
• ½ bunch fresh dill, chopped
• 2 cups chopped fresh spinach
• 1 egg (Optional)
• ½ cup dry bread crumbs
• 2 tablespoons sesame oil
• 4 slices shredded mozzarella cheese
• salt and ground black pepper to taste
• 1 tablespoon olive oil

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; Remove from heat and set aside to cool.
3. 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.
4. Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
5. Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
6. Brush the 1 tablespoon olive oil evenly both sides of each patty.
7. Arrange the patties into a large baking dish.
8. Grill on preheated grill until hot in the center, 7 to 8 minutes per side.