To make the patties, place the garlic, onion, jalapeno & black beans in a food processor and pulse until crushed

Fold through the cooked quinoa and spices and chopped coriander, season to taste

Press the mix into six even sized patties and place uncovered in the fridge overnight to dry out and set

To make the Pico de Gallo, dice the tomatoes, onion and coriander. In a medium mixing bowl combine all the ingredients and the juice from the lime. Season with salt and pepper and set aside

Halve the avocados and slice into fans

Heat a non-stick frypan over a medium-high heat, dip some paper towel in oil and use it to grease the pan/grill. Gently place the patties salt side down onto the pan and cook for five minutes each side until browned and heated through

Split the Helga’s Gluten Free Gourmet Rolls 5 Seed and place them cut side down onto the grill to toast

Place the lettuce on the bottom of each bun and top with the patties, place an avocado fan on top of each patty and finish with the Pico de Gallo