1 (15oz) can cannellini beans (or other white bean), drained and rinsed
1/4 cup panko breadcrumbs
1 large egg, lightly beaten
¼ cup fresh parsley
½ tsp salt (adjust to taste)
¼ tsp ground pepper
½ tsp rubbed sage
¼ tsp freshly grated nutmeg
1 celery stalk, finely chopped
¼ cup dried cranberries
2 tablespoons canola oil
1 can (15oz) whole cranberry sauce
4 hamburger buns, split and toasted
Rinse and cook quinoa according to package directions.
In a food processor, combine cooked quinoa, green onions, beans, breadcrumbs, egg, parsley, and spices pulse until combined but still slightly chunky. Stir in finely chopped celery and dried cranberries.
Dipping hands in water to prevent sticking form mixture into four 3/4-inch-thick patties. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
Meanwhile, warm cranberry sauce.
Serve burgers on toasted hamburger buns, topping each patty with warmed cranberry sauce.