Prepare quinoa according to instructions on the package.
Wash and dice bell peppers and onions & minced garlic.
Heat 1 tsp olive oil in a pan and add onions, bell pepppers and garlic. Season with salt for quicker cooking. After 5 minutes, add corn kernels.
Give the mixture a quick stir and wait for the vegetables to soften. Add chili powder (or paprika). Remove from heat and let it cool.
In the mean time, drain and wash black beans and keep them aside.
Pulse the vegetable mixture in the food processor and empty it in a large mixing bowl.
Now pulse 3/4th black beans in the food processor, until they begin to form a ball. Transfer this to the mixing bowl with vegetables. Add remaining whole black beans as well.
Next add cooked and fluffed quinoa, cumin powder, barbecue sauce, corn starch, chickpea flour and salt to taste.
Mix until well combined.
Cover and refrigerate for 1 hour so that the mixture rests and binds well.
Heat a cast iron skillet & add oil. Scoop out about 1/2 cup of mixture and form into a ball. Pat it to form a patty.
Add the burger (patty) on the skillet. Fit as many as possible but don't overcrowd. You may have to work in batches.
Cook 4 minutes per side or until they are nicely browned. Using a spatula, gently flip and cook the other side as well.
Use these patties to make burgers, sandwiches or lettuce wraps. Enjoy!