Clean Veggie Burgers Recipe | MyRecipes

Preheat oven to 350 °. Spread half of beans in a single layer on a foil-lined baking sheet. Bake at 350 ° for 20 minutes. Place toasted beans in a large bowl. Heat a small saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add shallots; sauté 2 minutes or until tender. Add 3 tablespoons quinoa; cook 2 minutes or until toasted, stirring frequently. Add 6 tablespoons water; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Combine remaining 2 tablespoons uncooked quinoa, mushrooms, garlic, and remaining (untoasted) beans in a food processor; pulse until coarsely chopped. Add the cooked quinoa mixture, cilantro, serrano, cumin, 1/2 teaspoon salt, chile powder, and egg; pulse until combined. Add mixture to toasted beans; stir well to combine. Divide the mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Heat a large cast-iron skillet over medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add patties; cook 10 minutes, gently turning once. Combine chopped avocado, lime juice, tomatillo, and remaining 1/8 teaspoon salt in a small bowl; mash to desired consistency. Place 1 patty on bottom half of each bun. Top each patty with 1 tomato slice, 1 onion slice, and about 2 tablespoons avocado mixture. Top with top halves of buns.