Black Bean & Quinoa Veggie Burgers

1 cup water
½ cup quinoa, uncooked
3/4 cup oats
1/2 onion
3 cloves garlic
1 (15 oz) can black beans, drained and rinsed*
2/3 cup frozen corn, thawed
1 chipotle pepper in adobo, minced
2 Tbsp. tomato paste
1 large egg
2 tsp. ground cumin
1/4 tsp. salt

Yogurt Sauce:
½ cup plain fat-free Greek yogurt
1 Tbsp honey
1 Tbsp Dijon mustard

Place water in small saucepan.  Bring to a boil.  Add quinoa, bring to a boil and reduce to a simmer.  Cook 10 - 15 minutes until quinoa is cooked.  Remove from heat.  Note: this step can be done ahead of time.

Meanwhile, in a food processor, pulse oats until a fine meal or flour consistency.  Place in a large mixing bowl.  Place onions & garlic in food processor and pulse until finely chopped and add to mixing bowl.  Place black beans in food processor and pulse until smooth, add to mixing bowl.  Place corn and chipotle pepper in food processor and pulse until finely chopped, add to mixing bowl.  Add paste, egg, spices and cooked quinoa to mixing bowl and mix well. 

Form mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet.  Cover and refrigerate several hours or overnight.

Bake at 400° for 10 - 12 minutes on a greased cookie sheet, turning them over halfway.  Patties can also be cooked on a griddle or grill.  Heat 4 - 6 minutes on each side or until golden brown.

Serve patties with yogurt sauce and sliced avocado (optional).

*can also use 1/2 cup dry black beans that have been cooked with 1 1/2 cups water and drained.