In a bowl add the avocados, lime juice, salt and pepper, and mash together

For the burgers

In a medium sized saucepan, add the quinoa, water, a dash of salt and pepper. Cover the pan and simmer over a medium-low heat until the water has been absorbed, about 15 minutes. Let the quinoa cool and fluff with a fork letting cool

In a food processor, add the beans, corn, parsley, chili paste, half of the red pepper, dash of salt and pepper. Blend for about 5 seconds so the ingredients are only mashed, you don’t want to puree them

Transfer the quinoa to a large bowl and add the black bean mixture and the eggs. Using your hands combine until nicely and evenly mixed. Form into burger shape

In a frying pan, add 1 tablespoon of olive oil. Add the burgers and cook over a medium-low heat until heated through, cooking each side evenly, about 5 minutes each side. Sprinkle a little salt and pepper on each side as it’s cooking

While the burgers are cooking, prep the veggie hash

For the veggie hash

Drizzle one tablespoon of olive oil in a frying pan

Add the zucchini, squash, mushrooms, garlic, and remainder of the red pepper. Sprinkle some salt, pepper, adobo, and crushed red pepper flakes. Cook over a high heat until softened

Toast the kaiser rolls and then spread the avocado on either bread slice

Add your burger and top with lettuce, tomato, and the fresh mozzarella

Plated the veggies hash