1 – To prepare Quick Pickled Onions, place the sliced onions in a heatproof glass bowl. Combine the water, vinegar, sugar and salt in a small pot over medium high heat; bring to a boil. Remove from heat and pour vinegar mixture over onion. Let stand 1 hour. Cover and chill. Remove onions from liquid with a fork to serve.

2 – To prepare Bean Burgers, place beans and soy sauce in a bowl and lightly mash with a fork or potato masher; mixture should be chunky. Place oats, garlic powder, onion powder, chili powder, cumin, and salt in a food processor or blender; pulse until combined and oats are coarsely chopped. Add oat mixture to bean mixture, add parsley and water; stir to combine. Cover and let stand 10 minutes.

3 – Form the bean mixture into 4 patties, about ½” thick. Heat oil in a large nonstick skillet over medium heat. Cook 5 minutes per side or until browned and crisp.

4 – Heat Buns according to package directions and split horizontally. Spread 1 tablespoon guacamole on the bottom halves of the Jalapeño Burger Buns; top with 1 tablespoon microgreens, 1 bean patty, 1 tablespoon guacamole, and one tablespoon Quick Pickled Onions. Cap with bun tops and serve.