Cover, lower heat and simmer for 10-15 minutes, until liquid is absorbed. Set aside.
In another small pot, bring several cups of water to a boil and add pasta. Cook pasta for 15-20 minutes. You want pasta to be overcooked as this starch will help hold the patties together.
When pasta is finished, drain and add with black beans, soy sauce, Worchestshire sauce, onion and garlic to a food processor or high speed blender and blend until mixture is almost smooth.
Add quinoa to mixture and stir until fully incorporated. Refrigerate for 30 minutes.
Meanwhile, in a small bowl, combine hummus, lemon juice and nutritional yeast.
Score bean mixture into four sections. Break each section into two, with one section being slightly larger.
You will probably want to spray your platter with cooking spray to prevent sticking.
Press the larger portion into a patty and top with approximately one tablespoon of the “cheese.”
Form the smaller portion into another smaller patty and place atop the “cheese,” sealing the edges.
Cook the patties over medium-high heat in a large skillet that has been sprayed with cooking spray. Cook for 6-7 minutes and then carefully flip,
cooking for another 4-5 minutes, until burger is browned and cooked through.
Serve burgers atop buns with trimmings of your choice.