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1
Heat 2 tablespoons of the vegetable oil in a large frying pan over medium high heat.
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2
Add the sliced onions and cook, stirring occasionally, until the onions are soft and beginning to brown, about 8 minutes.
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3
Reduce the heat to medium, add the sugar and 1/4 teaspoon of salt and continue to cook until the onions have caramelized, about 15 minutes.
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4
Meanwhile, add the quinoa and water to a small saucepan and bring to a boil over high heat.
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5
Reduce the heat to low and cook, covered, for 12 minutes.
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6
Remove from the heat and allow to cool.
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7
In a large bowl mash the kidney beans with your hands, a fork or a potato masher.
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8
Mix in the cooked quinoa, grated cheddar, minced onion, garlic, chipotle powder, remaining salt and pepper.
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9
Form into 4 patties.
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10
Heat the remaining 2 tablespoons of vegetable oil in a well-seasoned cast iron pan or non-stick pan over medium heat.
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11
Add the quinoa patties and give the pan a shake to make sure the patties dont stick.
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12
Cook the patties for about 4 minutes, or until the patties are brown and crispy.
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13
Carefully flip the patties over and cook for 2 more minutes.
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14
Divide the Gruyere cheese between the patties, cover the pan, and continue to cook for 1-2 minutes, or until the cheese has melted.
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15
Remove the pan from the heat.
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16
If desired, butter both sides of each bun and toast for about 4 minutes in your oven at 350.
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17
Top each burger with caramelized onion and serve with all your favorite hamburger condiments.
