Edamame & Quinoa Burgers with Onion Jam

In a small saucepan, bring 2 cups of water to a boil. In a strainer, rinse the black quinoa under cold water. Transfer to a second small saucepan and toast over medium heat, stirring frequently with a wooden spoon until dry. Add ½ teaspoon of salt and 1 teaspoon of olive oil. Stir, add the water, cover and cook on low for 15 minutes, or until tender. Add more water if mixture becomes too dry.

In a sauté pan, heat 2 tablespoons of the coconut oil over medium heat. Add the onion and sea salt and cook for 3 to 4 minutes, or until translucent, stirring frequently. Stir in the minced garlic, cumin, and coriander and cook for an additional minute. Remove from heat.

In a food processor, pulse ½ cup of the cooked black quinoa and miso until a coarse paste forms. Transfer contents into a medium bowl. Fold in the remainder ½ cup of black quinoa, cooked onion mixture, shelled edamame, cilantro, and ½ cup ground pumpkin seeds.

Using a 2 ounce ice cream scoop, form uniform sliders and transfer to a parchment lined half sheet tray. Place in freeze for 5 minutes, or until chilled. Dredge both sides in remaining ground pumpkin seed powder, using strainer to shake off excess.

In a nonstick sauté pan, heat the remaining 2 tablespoons of coconut oil over medium heat. Gently place the sliders into the pan in a single layer, being careful not to overcrowd. Cook for 2 to 3 minutes per side or until golden, turning once.

For the onion jam, preheat the coconut oil in a small saucepan. Add the onion and sea salt and cook for 2 to 3 minutes, stirring frequently. Using a wooden spoon, deglaze pan with sherry wine vinegar. Remove from heat.

To assemble sliders, toast the whole wheat slider buns until crisp. Add slider, and top with sprouts, avocado, and onion jam. Serve warm.