¼ cup dry organic tri-color quinoa

½ cup plus 2½ Tbsp. water, divided

1 Tbsp. ground organic flaxseed, plus 3 Tbsp. for coating 

1 (15 oz.) can low-sodium black beans, rinsed and drained  

3 Tbsp. super-fine almond flour 

3 cloves garlic, minced

1 tsp. Fresh Thyme ground organic cumin 

1 tsp. Fresh Thyme smoked paprika or paprika

½ tsp. Fresh Thyme ground organic black pepper

¼ cup seeded and finely chopped yellow bell pepper 

2 Tbsp. Fresh Thyme extra virgin olive oil, divided

1 small red onion, cut into ⅜-inch-thick slices 

4 slices plant-based Cheddar cheese

4 green leaf lettuce leaves

4 vegan hamburger buns, split and toasted

1 medium tomato, thinly sliced

1 avocado, seeded, peeled, and thinly sliced

1.  Place quinoa in a fine mesh sieve. Rinse under cold running water; drain well. Transfer quinoa to a 1½-qt. saucepan. Add ½ cup water; bring to a boil. Reduce heat to low. Cover and gently simmer for 15 minutes or until water is absorbed. Remove from heat. Remove cover and let stand for 10 minutes. Meanwhile, in a small bowl, stir together remaining 2½ Tbsp. water and 1 Tbsp. flaxseed; let stand 10 minutes.
2. In a food processor, place quinoa, flaxseed mixture, black beans, almond flour, garlic, cumin, smoked paprika, and black pepper. Cover and pulse until mixture is well combined but still has texture. Transfer to a medium bowl; gently stir in bell pepper.
3. Divide and gently shape mixture into 4 balls; flatten each to a ¾-inch thickness. Place remaining 3 Tbsp. flaxseed on a small plate; carefully coat each patty with flaxseed.
4. Preheat a grill pan over medium heat for 2 minutes. Brush the grill pan with 1 Tbsp. olive oil; add onion slices. Cook for 4 to 5 minutes or until softened and have grill marks, turning halfway through. Transfer to a small plate.
5. Brush the grill pan with remaining 1 Tbsp. olive oil; add patties. Cook for 3 minutes or until browned on bottom. Turn patties over; add a cheese slice to each and cook for 3 minutes more or until patties reach 165°F.
6. To serve, place lettuce leaves on bun bottoms. Top with patties, onion, tomato slices, avocado slices, and bun tops. 

Each serving contains: 660 calories, 33 g fat, 3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 430 mg sodium, 79 g carbohydrates, 19 g fiber, 5 g sugar, 18 g protein. Daily values: 0% vitamin D, 10% calcium, 25% iron, 25% potassium.