white bean quinoa burgers

egg, soy, dairy and gluten free, vegan
makes 6 large patties, 10 slider size

http://www.spabettie.com/2012/07/25/quinoa-basil-bean-burgers-with-basil-aioli/

1 tablespoon flax seed, freshly ground
3 tablespoons warm water
1 can great northern beans, rinsed and mashed
1 1/2 cups cooked quinoa
3-4 small potatoes (new, red, Yukon gold), roasted and mashed
1/4 cup nutritional yeast
1/2 red onion, finely diced
large handful fresh basil, minced fine
2 cloves garlic, minced
pepper and sea salt, to taste

2 tablespoons gluten free all purpose flour, extra to roll/form
Grind flax seed in blender, coffee grinder. Place 1 tablespoon in a bowl, add 3 tablespoons water and stir. Place in refrigerator to set into gel.
Combine beans, quinoa, potatoes, nutritional yeast, onion, basil and garlic in a large bowl, stir or use hands to incorporate. Add flour and flax gel, combine completely. Using flour (flour hands and have a plate of flour to work with), form patties 3 1/2 inch round, 1/2 inch thick.
Bake @ 325 for 40 minutes – flip burgers after 20 minutes.

vegan basil aioli
inspired by this basil aioli recipe
1/2 cup safflower oil*
3 tablespoons almond milk*
juice of 1 lemon
large handful fresh basil
*(vegan) mayonnaise can be subbed for oil and milk
In high powered blender, combine oil and milk and blend on high until creamy. Add lemon juice and basil as you continue to blend. Store in airtight container in refrigerator 3-4 days.