Quinoa mixture: Squeeze the diced red bell pepper in paper towels to remove excess liquid. Add all burger ingredients to a large mixing bowl and stir very well to combine. Taste and add a little more salt and pepper, or other spices, to your liking, if needed.
2 cups cooked quinoa, 1 cup cooked brown rice, 1/2 cup fresh spinach leaves, 1/2 red bell pepper, 2 large eggs, 1/2 cup Panko bread crumbs, 1/4 cup plain Greek yogurt, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, salt and freshly ground black pepper
Refrigerate: Cover bowl and refrigerate for at least 30 minutes.
Form patties: Line a large tray with parchment paper. Spoon burger mixture into a 1/2 cup measuring cup and pack it in with the back of a spoon. Invert mixture onto parchment paper. Use your hands to gently press down and mold the sides of the mixture to form a patty. Form 5 patties.
Cook: Heat a large skillet over medium heat. Add a little oil to the pan or spray really well with non-stick cooking spray. Once hot, add patties. Cook for 3-4 minutes or until crisp and golden on the bottom. Carefully flip them to the other side and cook for an additional 3-4 minutes or until golden brown on that side.
Assemble: Serve burgers on a bun topped with provolone cheese, arugula, tomato, avocado, onion, and desired sauce.
Yield: 5 Quinoa Burgers. Serving Size: 1 Quinoa burger patty.Make Ahead Instructions: Make the quinoa burger patties and store them, uncooked and covered, in the fridge up to 2 days ahead of time.Freezing Instructions: These quinoa burgers freeze really well! Lay the uncooked patties flat inside a resealable freezer bag. Place a piece of parchment paper between them if you stack them. Grill veggie burgers from frozen or thaw them in the refrigerator overnight.