Cook the quinoa: Rinse 1/2 cup dry quinoa under cold water. Add to a pot with 1 cup water and a pinch of salt. Bring to a boil, reduce to low, cover, and cook 15 minutes. Turn off heat and let steam 5 minutes, then fluff. Cool slightly.

Sauté aromatics: Warm 1 tablespoon olive oil in a skillet over medium heat. Add diced red onion and a pinch of salt. Cook 3–4 minutes, until soft. Stir in minced garlic and cook 30 seconds, until fragrant. Let cool.

Mash the beans: In a large bowl, add rinsed black beans. Mash with a fork or potato masher until about 70% mashed. Leave some beans whole for texture.

Build the mixture: Add cooked quinoa, sautéed onion and garlic, breadcrumbs, eggs (or flax eggs), soy sauce/tamari, lime juice, cumin, smoked paprika, chili powder, salt, and pepper. Mix until evenly combined.

Adjust texture: The mixture should be moist but hold together when pressed. If too wet, add more breadcrumbs, 1 tablespoon at a time. If too dry, add a splash of water or a teaspoon of olive oil.

Form patties: Divide into 4–6 patties, about 3/4-inch thick. Press the edges to keep them compact. For best results, chill the patties for 20–30 minutes to firm up.

Cook on stovetop: Heat a thin layer of olive oil in a nonstick or cast-iron skillet over medium heat. Cook patties 4–5 minutes per side, until crisp and deeply browned.

Or grill: Oil the grates and preheat to medium. Brush patties lightly with oil. Grill 3–4 minutes per side with the lid closed. Handle gently with a thin spatula.

Toast buns and assemble: Toast buns in the pan or on the grill. Add patties and top with avocado, tomato, red onion, lettuce, and your favorite sauce.