In a large mixing bowl, mash the black beans with a fork (or a potato masher if you have one). Add the scallions, carrots, spinach, quinoa, oats, garlic, salt, and pepper and mix well. Add the eggs and stir to combine.
Pat the mixture down in the bowl using your hands and place in the fridge for an hour. Remove from the fridge and form into 2-inch burgers. If your mixture isn’t sticking together well you can give it a couple pulses in the food processor and that should do the trick. I’ve made them both ways and they both work – you will just have a slightly different texture as an end result.
Heat a large nonstick skillet over medium-high heat. Add the ghee and heat until shimmering. Reduce the heat to medium, and working in batches place the burgers in the pan, and cook until golden brown, about 3 minutes. Carefully flip and cook about 3 minutes more or until cooked through. If both sides are browned but the burgers seem too soft still, place them on a parchment lined baking sheet and cook them in the oven for 5 – 7 additional minutes at 350F.
Serve with additional quinoa, roasted veggies, greens, fresh veggies, avocado, sauerkraut… or anything else! Add a nice drizzle of olive oil, lemon, salt and pepper to your veggies before topping with your mini burgs. Enjoy!
Note: the turmeric roasted cauliflower pictured is one cauliflower cut into florets, tossed with oil, 1 sliced shallot, 2 sliced cloves of garlic, nice dash of turmeric, salt and pepper. Roast in the oven at 375F until crispy and golden.
I haven’t tested a vegan version of this recipe yet (with flax eggs) but leave a comment if you try that version and let me know how it goes!