Heat 2 tablespoons of the oil in a medium sized skillet over medium heat. Add the poblanos, red onion, and garlic, and cook, stirring until just softened, about 2-3 minutes.
Transfer the cooked peppers and onions to the bowl of a food processor fitted with the "S" blade. Add the beans and coked quinoa, and pulse until the beans are chopped and the mixture is combined.
Transfer the mixture to a large bowl and add the cilantro, bread crumbs, egg, cumin, coriander, paprika, and salt. Gently stir with a spoon or mix with your hands.
Divide the mixture into 1/2 cup portions and form into patties with slightly dampened hands. Refrigerate, uncovered, until firm, at least 30 minutes and up to 4 hours.
When ready to cook heat the remaining oil in a large heavy bottomed skillet over medium heat until shimmering hot. Cook half of the burgers until browned on one side, about 2-3 minutes. Flip and brown the other side, about 1 minute more.
Transfer to a plate and cover loosely to keep warm while you repeat the process with the remaining burgers.
To build your burger top toasted buns with a slice of tomato, avocado slices, pickled peppers, a burger patty, and top with kale salad (recipe follows).
To make the kale salad
Combine the shredded kale, lime juice, olive oil, and salt and pepper in a large bowl and massage with your hands for 1-2 minutes until the kale has softened.