Vegan Blackbean and Quinoa Burger

Place the quinoa in a small saucepan with 2 cups of water. Set the saucepan over medium-high heat and bring to a boil. Add bullion cube. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.

Chop the bell peppers, cucumbers, mushrooms and onions or combine into a food processor or vita-mix on low speed.

Heat the oil in a large pan or medium wok over medium heat and add the onion, bell pepper, garlic and mushroom mix. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.

Stir in the tomato paste, corn, onion mixture, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa.

Take tofu mixture and process in the food processor or vita-mix. Add this into the bowl until well mixed.

Form the mixture into equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.

To make the yogurt sauce, place all ingredients into your blender: the yogurt, agave and dijon mustard.

When ready to eat, preheat the oven to 400 F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve patties with the yogurt sauce over greens or on a bun.