2 cups portabella mushrooms, diced
1 15oz can of black beans, drained and rinsed
1 cup fresh broccoli, minced
1/2 cup red onion, minced
1/4 cup cooked quinoa
3 eggs, beaten
1/2 cup plain Panko breadcrumbs
1 packet Authentic Chili/Tacos spice blend
3/4 cup grated Parmesan cheese
2 tbsp olive oil
In a large bowl, mash 1 cup of black beans. Add in the mushrooms, remaining beans, broccoli, onion and Authentic Chili/Tacos spice blend. Mix until well combined.
Add eggs, cheese, quinoa and bread crumbs and mix gently with a large spoon. Cover and chill mixture for 1-2 hours (overnight is fine).
Drizzle olive oil into a skillet and heat to medium/high heat. Using dampened hands (so it doesn't stick), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger.
Place in the skillet and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
Serve with lettuce, tomato and condiments as desired.