Black Bean Burger

Add kale, diced onion, and pinch of salt to a medium bowl. Massage the kale until it gets shiny and tender, 1 to 2 minutes. Set aside.

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 blender. Blend until smooth, 15 to 20 pulses. Slice the remaining avocado and set aside.

Add remaining garlic, remaining red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to a medium bowl and add the cucumber. Set aside. (4-serving meal: use 2 tbsp olive oil)

Add 2 tbsp vegetable oil to a large nonstick skillet over medium-high heat. Add onion rounds and burgers to the pan. Cook until golden brown, 5 to 6 minutes per side. (4-serving meal: use 4 tbsp vegetable oil)

Set broiler to high and position oven rack in the middle. Toast potato 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 kale and toss to combine. Place the bottom half of each bun on a plate and top with burger, griddled onion, marinated cucumbers, creamy avocado kale slaw, and sliced avocado. Add the top half of each bun. Dig in!