Cook the quinoa as per the packet instructions. Blend the butter beans, egg, salt and pepper in a food processor into a thick paste, transfer to a bowl and add to the chopped mint and feta and lemon juice.
In the meantime heat the oil in a pan and gently soften the onions, garlic and spices, add the cooked quinoa to toast for 5 minutes, leave to cool slightly.
Add to the quinoa to the rest of the ingredients, mix in the bread crumbs little at a time, until the mixture feels firm, (you may not need them all). Divide into four, roll into patties and flatten slightly with your fingers, put into the fridge to chill for an hour before cooking.
When ready to cook preheat the barbecue to medium hot, brush each burger with a little oil, grill the burgers for 8-10 minutes each side, turning once. Serve in a ciabatta roll with a leaf of a little gem lettuce, tomato and red onion.
The mixture can be rolled into little barrels, fried and serve as an appetiser.
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