• 3 cans black beans, drained and rinsed
• 2 cups of cooked quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1/2 red onion, diced
• 3 large cloves of garlic, minced
• 4 tablespoons tomato paste
• 1-1/2 teaspoons Voodoo 
• 1-1/2 tablespoons Cuban Spice, ground
• 2 teaspoons lime juice
• 3/4 teaspoon lime zest
• 1 teaspoon whole Toasted Cumin Seed 
• 1-1/2 teaspoons Turkish Oregano 
• 1/4 cup cilantro, chopped
• Panko bread crumbs
• Oil for pan frying

Heat oil in a sauté pan over medium heat. Add onion, garlic, Cuban Spice, Voodoo and cumin seeds, and cook until onion has softened.

In a large bowl, mash the contents of one can of black beans with the tomato paste, lime juice, lime zest, Turkish oregano and chopped cilantro. Fold in the remaining whole black beans, mixing well. Add in the onion mixture and quinoa, combining thoroughly. 

Form handfuls of batter into patty shapes, and dredge in Panko. Heat oil over medium-high heat, and pan-fry burgers for 3 to 5 minutes per side, or until golden and crispy.

Serve on toasted buns with your choice of condiments - avocado, lettuce and tomato are delicious with these.