1/4 c. uncooked quinoa
1 can of chickpeas, drained and rinsed
1/2 c. rolled oats
1/4 c. minced shallot
2 garlic cloves, minced
1/4 c. buffalo sauce (see recipe for Buffalo Cauliflower)
1 large egg, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. breadcrumbs
whole grain hamburger buns
crumbled blue cheese or blue cheese dressing
lettuce, tomato and/or avocado
Directions
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 a 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 in large bowl. Add to the bowl the shallots, garlic, buffalo sauce, egg, salt, and pepper. Add the cooked quinoa. Mix everything together with a large fork until well combined. If mixture is still too wet to form patties, add the 1/4 cup of breadcrumbs (or enough to hold the mixture together). Divide and shape into patties (made about 3).
Heat a non-stick skillet over medium-high heat and cook patties for about 4-5 minutes per side.
Assemble burgers by placing patty on bun, topping with additional buffalo sauce, a bit of blue cheese, lettuce, and avocado or tomato if desired.
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