These veggie burgers are loaded with spring produce and satisfying quinoa. Their dill flavor pairs beautifully with a thick slice of grilled Halloumi cheese and a big dollop of olive tapenade. Choose small, tender fava beans if you can find them, in which case you can leave the skins on. The burgers hold together just fine when treated gently, but I'd recommend making them on the small side and cooking them on the stove as recommended below rather than trying to grill them.

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