In a large bowl, combined the shallot, garlic, quinoa, potatoes, black beans, breadcrumbs, herbs, salt and pepper. Stir together until combined, then form 6 equal-sized burgers with your hands. Place them on a piece of parchment paper on a baking sheet and refrigerate for 20 minutes.
Heat a large skillet over medium heat. Add 1 tablespoon of the olive oil and add the burgers (most likely in batches), cooking until deeply golden brown and crispy on the outsides. Use the remaining olive oil as you cook the rest of the burgers.
To assemble the burgers, place the avocado slices on the bottoms of the buns. Top with the quinoa burgers, then drizzle with the chipotle mayo. Serve!
Add the ingredients to a blender or food processor and puree until smooth. You can totally do this in advance!