1. Rinse the beans and dry them by spreading them on paper towels and blotting them.
2. In a small frying pan, fry the onion in 1T olive oil at a medium-low heat until well-browned and caramelized.
3. Put the beans, onions, quinoa, cilantro, cumin, oregano, garlic, salt, and harissa in a food processor and process until ingredients are mostly smooth but some small chunks remain.
4. Place the mixture into a large bowl. Gently add the remaining ingredients – the panko, egg, feta, and tomatoes – to the processed mixture and (I used my hands, actually) mix to combine thoroughly.
5. If you have the time, refrigerate the mixture for a few hours. It will be easier to handle when it’s chilled. If you don’t have the time, not to worry. It’s still going to be great.
6. Using your hands, form patties from the mixture. Try not to make them too thick – ½” is best – otherwise they’ll be more difficult to heat through.
7. Heat 1-2T olive oil in a large frying pan. Fry the burgers over medium-high heat, flipping when browned, until both sides are crispy.
8. Serve with chipotle mayonnaise, avocado, and whatever other yummy toppings you want.

Chipotle Mayonnaise:

1. Mix all the ingredients together well. Use on eggs, burgers, sandwiches, with fish, with meat…you get the idea.