Step 1

Stir together quinoa and 1½ cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. You should have 1½ cups cooked quinoa.

Step 2

Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Add the greens and sauté for another 3 to 5 minutes or so until softened and wilted. Stir in ¾ cup black beans, garlic, cumin, steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

Step 3

Transfer bean-onion mixture to food processor, add 1 cup cooked quinoa, and process until smooth or put into a bowl and mash with a fork. Stir in remaining ¾ cup quinoa and remaining black beans and corn if using. Season with additional salt and pepper, if needed, and cool.

Step 4

Preheat oven to 375°F. Spray or coat with oil an oven-proof skillet over medium-high heat. Add the burgers and cook until browned on one side about 4 minutes. Turn, cook another two minutes and then place into the oven for 10 to 12 minutes.