Rinse 1 cup of quinoa under cold water. Cook it in a pot with 2 cups of water, bringing it to a boil. Once boiling, reduce to a simmer, cover, and cook for about 15 minutes or until water is absorbed. Let it cool.

Mix the Patty Ingredients

In a large bowl, combine cooked quinoa, black beans (rinsed and mashed), bell pepper, grated carrot, diced onion, minced garlic, cumin, coriander, salt, and pepper. Mix well. If the mixture is too wet, add flour to help bind it.

Form Patties

Shape the mixture into 4 equal-sized patties.

Cook the Patties

Heat a non-stick skillet over medium heat with a little oil. Cook the patties for about 4-5 minutes on each side until they're golden brown and heated through.

Quick Pickled Cucumber

Make the Pickle Brine

In a bowl, whisk together white vinegar, sugar, and salt until dissolved.

Pickle the Cucumbers

Add sliced cucumbers to the brine, making sure they are submerged. Let sit for at least 30 minutes.

Kalamata Olive Aioli

Prepare the Aioli

In a small bowl, mix together chopped kalamata olives, mayonnaise, minced garlic, and lemon juice until well combined.

Assembly

Assemble the Burger

Spread kalamata olive aioli on the bottom half of each burger bun. Place the quinoa-black bean patty on top, followed by alfalfa sprouts and sliced tomato. Top with quick pickled cucumbers and the other half of the bun.