Naturally, Danny Seo

Quinoa, Red Bean, and Walnut Burgers

MAKES SIX 4-INCH BURGERS

This is an incredibly simple burger, and it’s a perfect illustrati­on of how potato can function so well as a binder, particular­ly when paired with starchy red beans. As with many other vegan burgers, this is one you don’t even have to cook, but of course you’ll want to, because cooking with the pomegranat­e-sesame sauce creates a tart and nutty glaze on the burger that makes it very unique.

GATHER FOR POMEGRANAT­E-SESAME SAUCE:

¼ cup pomegranat­e molasses

¼ cup soy sauce or tamari

1 tablespoon molassess

1 teaspoon sesame oil

FOR BURGER:

½ cup quinoa, rinsed thoroughly 1 small potato, peeled and chopped into 1-inch pieces

3 tablespoon­s olive oil

1 bunch scallions, including an inch of the green parts, thinly sliced

½ cup roughly chopped fresh parsley

2 tablespoon­s minced fresh ginger 1½ cups cooked red beans

½ cup toasted walnuts, finely chopped

½ teaspoon salt

Juice of ½ lemon

2 tablespoon­s Pomegranat­e-Sesame Sauce

MAKE IT

1. To make the Pomegranat­e-Sesame Sauce: Combine all ingredient­s in a small saucepan. Cook over low heat, stirring occasional­ly, until reduced by half, 6 to 8 minutes. It will thicken as it cools. This sauce will keep for up to 2 weeks in the refrigerat­or.

2. To make the Burger: Combine the quinoa with 1 cup water and bring to boil in a small saucepan. Reduce to a simmer, cover, and cook for 15 minutes, until the water is absorbed. Let stand for 5 minutes.

3. Meanwhile, steam or boil the potato until tender. Mash with a fork.

4. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the scallions and cook just until fragrant, 1 to 2 minutes. Add the parsley and ginger and cook until fragrant, about 30 seconds.

5. In a large bowl, combine the cooked quinoa, cooked potato, parsley-scallion mixture, red beans, and walnuts with a potato masher or your hands. Add the salt and lemon juice. Shape into 6 patties, about 1/3 cup each.

6. To cook, place a wide skillet over medium heat, and once warm, add the remaining oil. Add as many burgers as will fit comfortabl­y without crowding the pan (usually 3 burgers will fit into a 10-inch), and cook until browned and crisped on the bottom, 4 to 5 minutes. Drizzle a spoonful (about 1½ teaspoons per burger) of the pomegranat­e sauce over the burger, then flip and repeat on the other side, cooking it until browned. Serve warm.