INGREDIENTS

For patties

  • 2 Tbsp. extra-virgin olive oil, plus more for greasing
  • 1 14-oz. block extra-firm tofu, drained
  • 2 14.5-oz. cans black beans, rinsed, drained well
  • 1/4 cup almond butter
  • 1/4 cup mayonnaise (vegan, if you are vegan)
  • 2 garlic cloves, finely grated
  • 4 tsp. chili powder (make sure it’s salt-free)
  • 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt
  • 2 cups cooked quinoa (we prefer red or black), cooled
  • 1/4 cup flaxseed meal
  • 2 Tbsp. cornstarch

For serving

  • Toasted buns
  • pickled onions
  • tomato
  • lettuce
  • pickles, and
  • chipotle yogurt

INSTRUCTIONS

  1. Prepare a grill for medium-high, direct heat. Clean and oil grate. Shred 1 14-oz. block extra-firm tofu, drained using the large holes of a box grater. Firmly squeeze tofu in between paper towels to drain as much excess liquid as possible.
  2. Heat 2 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium. Cook tofu and 2 14.5-oz. cans black beans, rinsed, drained well, tossing occasionally, until beans look slightly dried out and their skins are darkened, 10–12 minutes.
  3. Meanwhile, whisk 1/4 cup almond butter and ¼ cup mayonnaise (vegan, if you are vegan) in a medium bowl until smooth. Whisk in 2 garlic cloves, finely grated, 4 tsp. chili powder (make sure it’s salt-free), and 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt. Add tofu-bean mixture and 2 cups cooked quinoa (we prefer red or black), cooled and stir well to combine.
  4. Stir 1/4 cup flaxseed meal and 1/4 cup cold water in a small bowl. Let sit until a thick paste forms, about 1 minute. Add to tofu-bean mixture along with 2 Tbsp. cornstarch and stir well to combine.
  5. Using oiled hands, form mixture into 8–10 patties about 1/2" thick (about a scant 3/4 cup each). Grill until lightly charred around the edges, about 2 minutes. Turn carefully using a metal spatula to cleanly lift off grate and grill until lightly charred on second side and warmed through, about 2 minutes more.
  6. Place burgers on bottoms of toasted buns. Pile high with pickled onions, tomato, lettuce, pickles, and chipotle yogurt. Close with top bun and serve.

Do ahead: Patties can be formed 3 days ahead. Tightly wrap each in plastic and chill.