These absorb a lot of oil. I used 1 tbsp per two burgers, plus I added a little more to the pan here and there as they were cooking to help prevent burning. Keep in mind that they do not produce their own oil.

1/2 cup uncooked quinoa
4 shallots, sliced
2 heaping teaspoons minced garlic
1 can black beans, drained and rinsed (NOT no salt)
1 slice of bread, crumbled (I used a slice of potato bread that had been in the freezer)
1 energy egg
1/4 tablespoon ground cumin
1 teaspoon yellow curry paste
1/2 teaspoon salt
1 teaspoon pepper
2+ tablespoons olive oil (for frying)*

1/2 cup uncooked quinoa 4 shallots, sliced 2 heaping teaspoons minced garlic 1 can black beans, drained and rinsed (NOT no salt) 1 slice of bread, crumbled (I used a slice of potato bread that had been in the freezer) 1 energy egg 1/4 tablespoon ground cumin 1 teaspoon yellow curry paste 1/2 teaspoon salt 1 teaspoon pepper 2 + tablespoons olive oil (for frying)*

In a small pot, bring 3/4 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

While the quinoa is cooking, add shallots, garlic, beans, breadcrumbs, egg, cumin, curry paste, salt, and pepper to a large mixing bowl.

Mush mixture together with a potato or bean masher. You can use a food processor, but this homogenizes everything too much, in my opinion.

Form mixture into four or five patties. (I usually get 5.) In a large nonstick skillet, heat oil over medium; cook burgers until browned. Keep flipping as you cook.