Combine oil, vinegar, lime juice, sugar, salt, pepper, garlic powder and cumin. Stir until sugar dissolves. Mix cabbage, bell pepper and cilantro. Add oil/vinegar mixture, mix until evenly coated. Refrigerate while preparing black bean burgers.

Mash black beans until mostly smooth but chunks still remain. Combine mashed beans with quinoa. Add garlic powder, salt and pepper. Stir in eggs then add corn meal. Mix until completely combined.

Form 4 patties around cheese pieces. Cheese must be fully encased within patties. Transfer to cutting board or baking sheet and freeze 15-20 minutes to firm up.

Heat a shallow layer (1/4 inch) of Thrive® Algae Oil in large cast iron skillet over medium heat for approximately 5 minutes. Drop a small bit of black bean mixture into oil, if it sizzles the oil is ready.

Pan fry patties 3-4 minutes each side. Transfer to plate lined with paper towels.

Serve black bean burgers on a bun. Top with cilantro lime slaw.