Step 1

Rinse the quinoa well under cold running water. Place the vegetable broth in a small saucepan over high heat. Bring to a boil, stir in the quinoa, lower heat to a simmer and cover. Gently simmer the quinoa until all the liquid is absorbed, 15-20 minutes. Remove from heat and let the quinoa sit, covered, for another 5 minutes. Fluff with a fork and set aside.

Step 2

Place the onion and garlic into the bowl of a food processor fitted with an S-blade. Pulse a few times to chop everything. Add the beans, habañero or Scotch bonnet pepper, oats, lime juice, molasses, soy sauce, ginger, allspice, cinnamon, thyme, black pepper and nutmeg. Blend for a few seconds, just until everything is well-mixed, stopping to scrape down the sides of bowl as needed. Fold in the quinoa and season with salt if needed.

Step 3

Heat the oil in a large skillet over medium-high heat. Shape the burger mixture into 4-6 patties. Working in batches if needed, arrange the patties in the skillet. Use a spatula to gently press down on the tops of patties and pull the sides in, shaping them as they cook. Cook until the mixture has firmed a bit and the patties are browned on the bottoms, about 5 minutes. Gently flip and cook until browned on the opposite sides, about 5 minutes more. Add a bit more oil between batches if skillet becomes dry.

Step 4

Place all the ingredients in a medium bowl and toss until the veggies are mixed and evenly coated.

Step 5

Place a few tablespoons of ginger lime slaw on the top and bottom half of each bun. Place the patties over the bottom halves, top with the avocado slices and top halves of the buns.