Having a batch of cooked quinoa in the fridge or freezer makes these burgers even easier to pull together. To make enough for this recipe, begin with 1/2 cup uncooked quinoa and cook according to package instructions. This burger pairs well with our Quick-Pickled Vegetables and Avocado Spread; find the recipes by searching Hannaford.com.
1 (15-oz.) can pinto beans, drained and rinsed
1 1/2 cups cooked quinoa
1 cup walnuts, chopped fine
1/2 cup panko breadcrumbs
1/2 cup shredded red beet
1 large egg, lightly beaten
1 tsp. garlic powder
1 tsp. salt
1 tsp. smoked paprika
4 tsp. olive oil
6 hamburger buns, lightly toasted