Servings: 4

1 (15.5 ounce) can kidney beans, drained and mashed 1 (15.5 ounce) can kidney beans, drained and mashed
1/2 cup cooked quinoa ½ cup cooked quinoa
2 tablespoons diced red bell pepper 2 tablespoons diced red bell pepper
2 garlic cloves, minced 2 garlic cloves, minced
2 tablespoons minced onion 2 tablespoons minced onion
1 tablespoon chopped fresh Italian parsley 1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil 1 tablespoon chopped fresh basil
1/2 cup flaxseed or almond flour ½ cup flaxseed or almond flour
1 teaspoon salt 1 teaspoon salt
1 teaspoon ground black pepper 1 teaspoon ground black pepper
1 tablespoon olive oil 1 tablespoon olive oil

To a large bowl, add all the ingredients except for the olive oil.
Mix together with your hands until all the ingredients are incorporated.
Form into 4 patties.
Heat a large skillet on medium heat, and add the olive oil.
Add the burgers to the pan, let cook until the bottom sides start to brown, and then turn them over.
Let cook until the other sides of the burgers start to brown.
Remove from the pan, and serve warm on a bun with kale and sliced tomatoes or your favorite
condiments.