1. In a large bowl combine mashed beans, quinoa, panko, egg, spices, cilantro and season with salt and pepper. Form 10 slider patties using your hands, cover and refrigerate until ready to cook. The patties should be the same size as the slider buns and about 3/4-1 inch in thickness.

2. To make the beer onions: in a medium skillet melt butter and add the onions, cook on low stirring occasionally until softened and onions begin to caramelize. (they should begin to look slightly golden and appear sticky) About 40 minutes. At this point slowly pour a bit of beer into the skillet until absorbed. Continue to cook and add beer once absorbed until all of the beer has cooked into the onions. Transfer to a bowl once done.

3. In the meantime make the corn salsa: on a BBQ set to 350 degrees grill corn, jalapeno and green onions. Cook on all sides until nicely charred and grilled. The onions will only take 2-3 minutes whereas the corn and jalapeno will be about 10 minutes. When ready let cool slightly. Remove the kernels using a sharp knife and add to a mixing bowl. Thinly dice the onions and jalapenos removing the charred skin and add to the mixing bowl. Add the cilantro and lime juice and set aside.

4. Once the onions have finished cooking and your ready to cook the burgers, on a grill sear both sides of the sliders (2 minutes per side).

5. To serve: place each burger on a bun, top with mashed avocado, beer onions, corn salsa and finish with mexican crema. ENJOY!