Step 1

For the sauce, in a blender, combine all the ingredients except the oil

Step 2

Drizzle in the oil with the motor running and blend until smooth, then transfer to a small bowl and set aside

Step 3

For the burgers, bring the quinoa, thyme and 2 cups cold water to a simmer in a small saucepan with lid over medium heat and cook for 15 minutes

Step 4

Remove from heat and let sit, covered, for 5 minutes

Step 5

Meanwhile, heat 2 tablespoons vegetable oil in a large saute pan over medium-high heat

Step 6

Add the garlic and toast, then add the onions, poblanos and a pinch of salt, stir and cover

Step 7

Cook until onions and poblanos soften, about 8 minutes

Step 8

Uncover, reduce heat to medium-low and continue cooking, stirring often and scraping up any browned bits from the pan, until onions caramelize

Step 9

In a large bowl, stir together the onion mixture, mushrooms, corn, red peppers and cooked quinoa

Step 10

Pulse the black beans and chickpeas in a food processor until the mixture resembles quinoa grains

Step 11

Transfer to the large bowl, add the egg, panko, lemon juice, cumin, curry powder, Dijon mustard, smoked paprika, cayenne, and salt to taste

Step 12

Stir until well combined

Step 13

Shape mixture into 12 thin patties and place on a parchment-lined baking sheet

Step 14

Working in batches, cook on both sides in a well-oiled nonstick pan over medium heat until browned and heated through

Step 15

Serve each patty on a burger bun with lettuce, tomato and cilantro avocado sauce

Step 16

(If you don't want to serve all the patties at once, they freeze well

Step 17

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