Bring quinoa and 2 cups water to a boil in a small pot. Lower to a simmer and cover. Cook for 15-20 minutes until all of the water has been absorbed and the quinoa is cooked well. You want the quinoa to be overcooked and mushy. Mix the quinoa vigorously in the pot until the grains break up and it starts to clump. Transfer the quinoa to a large mixing bowl and allow it to cool to room temperature.

Heat a sauté pan over medium low-heat. Add 1 tsp olive oil, the minced shallot, garlic, zucchini, and red bell pepper. Saute for five minutes until the vegetables are tender. Remove from the heat and allow to cool to room temperature.

Add 1 tbsp of olive oil to the black beans in a small bowl. Mash the beans with a fork until you have a lumpy black bean paste. I like to leave some beans whole for texture purposes.

Add the cooled vegetable mixture and the black bean paste to the room temperature quinoa along with the bread crumbs, lemon juice, Sriracha, salt, and lightly beaten egg. Use your hands to mix all of the ingredients until they are well combined. This is pretty gross, but also kind of fun.

Use your hands to mold your veggie burgers into medium-sized patties that are about ½ an inch in thickness. Place the patties on a plate, cover with plastic wrap and refrigerate for at least 45 minutes.

Heat 2 tbsp olive oil in a non-stick pan. When hot, add your veggie burger patties and cook for approximately 3 minutes on each side. Be very careful when you flip them, people!

Serve with lettuce, tomato, red onion, avocado, and any other garnishes you like on a split pita, English muffin, or bun of your choice.