Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan over high heat. Bring quinoa to a boil, reduce heat, cover, and cook until the spirals burst and all of the water is absorbed, about 8 to 10 minutes.

Add the Vegenaise and Sriracha to a small bowl and stir. Thinly slice the cucumber. Pick the cilantro leaves from the stems. In a medium bowl, combine the cilantro leaves and broccoli slaw. Halve the lime and add the juice from just half. Toss cilantro broccoli slaw to combine.

Drain and rinse the garbanzo beans. Add the cooked quinoa, just ½ cup of garbanzo beans, panko breadcrumbs, and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary (about 10 pulses). Set the oven to broil on low. Halve the ciabatta buns and pop them in the oven to toast, about 3 to 5 minutes.

Divide the burger mixture in half and press firmly to form two patties, each about ¾ inch thick. Place Korean black garlic seasoning on a plate and gently press both sides of the burger patties into the seasoning. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the burger patties and cook until crispy and warmed through, about 3 to 5 minutes per side.

Spread the Sriracha aioli on the top of the buns. Place the burgers on the bottom bun and top with sliced cucumber, just half the broccoli cilantro slaw, and pickled jalapeño. Add the remaining garbanzo beans to the remaining slaw, toss, and serve alongside the banh mi burgers.