Ingredients

Burgers

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

227g white button mushrooms, thinly sliced

1 teaspoon cumin

1 540ml can of black beans, drained and rinsed

1 cup quinoa cooked, (1/4 cup dry)

1-2 chipotle peppers, cut roughly, and 1 teaspoon of adobo sauce

1 teaspoon fine sea salt

Black pepper, a few twists

Roasted red peppers

3 red, orange, or yellow peppers, cut into 2cm squares

1-2 tablespoons olive oil

Salt and pepper to taste

Guacamole

1 avocado

1 tablespoon cilantro, roughly chopped

1/2 lime, juiced

1/8 teaspoon garlic powder

1/4 teaspoon salt

6 burger buns (or 3 if using double patties), toasted

Directions

1. Heat up olive oil over medium heat in a skillet. Sauté the onions and garlic for 5-7 minutes, until translucent and softened. Add the cumin and mushrooms, and cook an additional 5-7 minutes.

2. In the bowl of a food processor, add the onion and mushroom mixture, black beans, quinoa, chipotle peppers and adobo sauce, salt, and pepper. Pulse until the mixture is broken up but not completely a paste, this will give texture to the burgers.

3. Preheat the oven to 425F. On a lined baking sheet, divide the mixture and create 6 balls. Flatten with the palm of your hand and brush with oil on both sides. Bake for 25-30 minutes, flipping halfway.

4. On another baking sheet, combine the peppers with olive oil, salt, and pepper. Bake for 20 minutes, until the edges are blackening and crispy.

5. Meanwhile, in a small bowl, combine the avocado flesh, cilantro, lime juice, garlic powder, and salt. Smash with a fork to combine.

6. To assemble the burgers, cut a bun in half, spread some guacamole, add a burger patty (or two), and top with roasted red pepper slices.