Black Bean Burger

Add just half the avocado, just half the garlic, mayo, just half the red wine vinegar, and a pinch of salt and pepper to a bowl. Smash with a fork until the dressing resembles the texture of guacamole. Slice the remaining avocado and set aside.

Add remaining garlic, remaining red wine vinegar, just 2 tbsp diced red onion, 1 tbsp olive oil, and a pinch of salt and pepper to a medium bowl. Add cucumber and stir to combine. Set aside. TIP: Keep any remaining diced onion for your own use.

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add onion rounds and burgers to the pan. Cook until burgers are golden brown, 5 to 6 minutes per side.

Position oven rack in the middle and set oven to broil on high. Toast pretzel buns in the oven until golden brown, 1 to 2 minutes. TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.

Add creamy avocado dressing to the baby kale and toss to combine. Place the bottom half of each bun on a plate and top with burger, griddled onion, marinated cucumber, creamy avocado kale slaw, and sliced avocado. Add the top half of each bun. Enjoy!