- 1/4 cup Tri-Color Quinoa, uncooked
- 1 can chickpeas, drained and rinsed
- 1/2 cup rolled oats
- 1/4 cup shallots, minced
- 2 cloves of garlic, minced
- 1/4 cup Buffalo hot sauce
- 1 large egg, lightly beaten
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 TBS chives, chopped
- 5 hamburger buns
- Crumbled blue cheese, for topping
- Tomato (sliced)
Bring 1/2 cup water to a boil. Add quinoa, cover, reduce heat and let simmer 15 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and let cool slightly.
Meanwhile, add chickpeas to the bowl of a food processor or mini chopper and pulse until they are broken down into crumb-sized pieces. Transfer to a large bowl.
Add oats to same food processor and pulse a few times to break them down into fine crumbs (but not a powder). Add to chickpeas. Then, add the shallots, garlic, buffalo sauce, egg, salt, pepper and cooked quinoa.
Using a large fork, mix everything until well combined. Divide and shape into 5 patties. Line a baking pan with parchment paper, place patties on parchment and lightly brush them with oil. Bake at 350 degrees for 15 minutes.
Assemble burgers by placing patty on bun, top with blue cheese (not too much or it’s overpowering), lettuce, tomato and guacamole. Enjoy!