Mexican Black Bean, Quinoa and Turkey Burger

Instructions

1. Put black beans in a bowl and smash with a fork or potato masher (it’s okay if some are left whole). 
2. Add turkey, cooked quinoa, tomato paste, feta, cilantro, egg, salt and pepper, then mix.
3. Get a dry pan without searing hot (it should be smoking) and add frozen or fresh cooked corn to the pan. Do not stir the corn. Let it sit for a minute or so until it starts to pop (be very careful here. The corn tends to pop right out of the pan, and I’ve been hit with hot corn before! I suggest hovering a lid over the pan so the corn hits that and goes back into the pan). Give the pan a shake (the corn should be browning in parts but not burning). 
4. Once you have colour on the corn, turn the heat down to low and add olive oil, onion, garlic, green onion, cumin, red pepper flakes and a little salt. Sauté for a minute or two until onion is soft and garlic is fragrant.
5. Remove from heat and add into the mix.
6. Refrigerate mix for 2 to 3 hours minimum.
7. Form into patties.
8. Get a pan hot with enough oil so the burgers won’t stick. When the pan is hot, add the patties and cook 4 to 5 minutes per side or until golden brown on both sides and cooked through the middle.