Quinoa, Red Bean, and Walnut Burgers
[Vegan]

For the Pomegranate-Sesame Sauce:

1. Combine the pomegranate molasses, soy sauce, molasses, and sesame oil 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.

For the Burgers:

1. Combine the quinoa with 1 cup (240 ml) 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.
2. Meanwhile, steam or boil the potato until tender. Mash with a fork.
3. 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.
4. In a large bowl, combine the cooked quinoa, cooked potato, parsley-scallion mixture, red beans, and walnuts with a potato masher or with your hands. Add the salt and lemon juice. Shape into 6 patties, about 1/3 cup (60 g) each.
5. 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/25 cm skillet), and cook until browned and crisped on the bottom, 4 to 5 minutes. Drizzle a spoonful (about 1 1/2 teaspoons per burger) of the pomegranate sauce over the burger, then flip and repeat on the other side, cooking it until browned. Serve warm.