Add the quinoa to a pot along with 200 ml of water. Bring to a boil and then reduce to a simmer. Let simmer for about 10-15 minutes until all water is absorbed completely.

In the meantime make the vegan mayo. Add the milk alternative, oil, salt and vinegar into a tall container. Take an immersion/ hand blender and place it on the very bottom. Turn the speed onto low and pull it up in one go until you have reached the surface of the liquids. Keep blending until it begins to emulsify and becomes creamy. Add the mustard and continue to blend for about 1 minute until it if smooth and creamy. Place in the fridge.

Slice the mushrooms into about 0,5 cm thick slices.

In a small bowl combine the soy sauce, maple syrup, hot sauce and conrnstarch. Make sure there are no big lumps of cornstarch in the mixture.

When the quinoa is done transfer it to a food processor. But make sure it has really absorbed all liquids, otherwise the burger patty will fall apart. Add about 2/3 of the teriyaki mixture to it and blend well. It should all stick together and form a big ball.

Slightly flour your hands so they are dry. Divide the quinoa mixture into 2 and form them into patties. Do this by first rolling a ball in your hand and laying it on a flat surface. Then press it down with the palm of hand to make a flat surface.

Heat up half of the oil in a pan. Sautée the mushrooms in there for about 3 minutes. reduce the heat and add the remaining teriyaki sauce.

Mash the avocado. Half the burger buns and toats the bottom half.

Heat up the remaining oil in another pan. Once hot add the quinoa patties and fry on each side for about 3-4 minutes.

Once the bottom bun is toasted add a generous spread of mayonaise. Top it with some salad. Add the black quinoa patty on top. Then theh mushrooms and some sliced cucumber if using. Lastly, add the mashed avocado and the top half of the burger bun. Serve and enjoy!