I wanted a super tasty veggie burger that I could sandwich between fulffy buns and top with all the fixings, so I based this formula loosely on a recipe from The Kitchn that was in turn inspired by a well-loved burger from Ohio's Northstar Cafe. I used quinoa in place of the brown rice, and chickpeas instead of the black beans, just because I liked the idea of those ingredients all hanging out together with sauteed beets. A small amount of egg and quick oats gently bind the burgers as they sear in the pan, and they get a bright flavor boost from lemon zest and juice and fresh parsley. They're moist and delicate enough that sandwiching one between a Honey Oat Beer Bun (recipe here: http://www.bojongourmet.com/2013/01/honey-oat-beer-buns.html) doesn't seem terribly like a big starch fest, but they work equally well as croquettes served with a dab of yogurt and a green salad.

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