Preheat the oven to 350 degrees F (180 degrees C).
Rinse and drain the Quinoa (3/4 cup). Add Water (1/2 cup) and quinoa to a pot over high heat. Bring to a boil, then cover and turn the heat down and simmer until water is absorbed, 10-15 minutes.
Add the Black Beans (1 can) (plus 1/2 cup more from a second can), Fresh Cilantro (1/2 cup), Fresh Spinach (2 cup), Garlic (2 clove), Ground Coriander (1 teaspoon), Ground Cumin (1/2 teaspoon), and Onion (2 teaspoon) to a food processor. Blend until everything is incorporated.
Form the mixture into burgers about the size of those you’ll want for your buns. I made mine a bit generous, and got 8 burgers out of the total. If you made them smaller or bigger that number could change.
Place the burgers on a baking sheet covered with parchment paper and bake for 15 minutes on each side, or until the outsides begin to get a bit crispy and the burgers are firm.
While the burgers are cooking, mix together the Tahini (1 1/2 tablespoon), Water (3 tablespoon), Garlic Powder (1/4 teaspoon), and Lemon Juice (1 tablespoon) to make the dressing.
When the patties finish, serve with Buns (8) and top with dressing, Lettuce (to taste), Tomato (to taste), and Avocado (to taste). Enjoy!