1/2 cup dried kidney beans
1/2 cup uncooked quinoa
2 cups fresh water
1 green onion, finely diced, including the tops
1 tsp salt, divided
1/2 tsp black pepper
2 tsp cumin
1 tsp oregano
1/4 tsp sage
dash garlic powder
dash cayenne
1/4 cup corn starch
1 Tbsp olive oil

Put kidney beans in a bowl with cold fresh water and let soak for 4 to 5 hours. In a large saucepan, put soaked beans, uncooked quinoa, and water over medium heat, bringing just to a boil, turning heat immediately to very low, and simmer, covered for 20 to 30 minutes or until the kidney beans are tender and water is absorbed; remove from heat and let cool.
Once cooled to room temperature, put kidney bean and quinoa mixture into a bowl, then add all the remaining ingredients.
Using a pastry cutter or potato masher, start mashing mixture together until it has the consistency of hamburger. In a large heavy skillet, heat a little frying oil over medium heat. Form patties out of mixture, packing firmly. Set patties in skillet and fry until golden brown on both sides, about 2 minutes per side. Serve on buns with condiments as you would any burger, or alongside a salad.