Quinoa: Cook ½ cup uncooked quinoa in 1 cup of water according to package instructions (or using our guide to cooking quinoa).

Saute: Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add 16 oz sliced button mushrooms, ½ medium red onion (diced), 1 green bell pepper (diced), and 4 cloves garlic (minced). Stir and cook for 10 to 15 minutes, or until mushrooms have released their moisture and excess moisture has all evaporated.

Blend: Blend mushroom mixture in a food processor until smooth. Add 1 15-oz can black beans and cooked quinoa. Pulse just a few times to combine (you still want some texture, don't overblend). Stir in 1 ½ cups panko breadcrumbs, 1 large egg, and spices.

Chill: Cover and chill mixture in the fridge for at least 30 minutes (up to 24 hours).

Shape: Scoop ½ cup sized portions of the burger dough, then use your hands to form them into patties. (If mixture is very wet, you can add a tablespoon of flour.)

To cook on the stove: Place patties on a greased saute pan over medium-high heat. Cook each side for 5 to 10 minutes, or until golden brown and firm.To cook on the grill: Set patties on a greased piece of aluminum foil over medium/high heat. Cook each side for about 7 minutes, or until golden brown and firm.To cook in the oven: Arrange patties on a greased baking sheet and bake at 400°F (204°C) for 15 to 20 minutes, flipping once during cooking.

Serve on a hamburger bun with your favorite burger toppings, like lettuce, tomato, pickles, onion, ketchup, and mayo!