• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 shallot, chopped
• 1 clove of garlic, minced
• 1 can of no salt added or low sodium chickpeas/garbanzos. 
• 1 cup of cooked quinoa. I used Lundberg Family Farms Tri Color Quinoa 
• 1 cup of panko breadcrumbs
• 2 eggs
• 1/2-1 cup of shredded cheddar (depending on how cheesy you want it)
• 3 tablespoons Franks hot sauce

Blue Cheese Creme Fraiche

• 2 Tablespoon good quality blue cheese dressing or blue cheese crumbles
• 4 tablespoons creme fraiche

Method

Saute the shallot, garlic, and half of the chopped carrot and celery over medium low heat in about a half a tablespoon of oil. Sauté for 5 minutes and add the drained chickpeas. Let this meld together for about 5-7 minutes, stirring occasionally. Remove from heat. With a masher, gently mash this mixture together (in the pan is fine), just make sure to leave some beans their original size and shape – this really helps the texture of the burger. Let this mixture cool slightly.

In a medium bowl. mix the remaining celery and carrots with the cooled bean and vegetable mixture. Add the eggs, mixing until incorporated fully. Next, add in the cooked quinoa, panko, shredded cheddar, and hot sauce. Stir to combine.

Preheat oven to 350 degrees

Make each patty about palm size, roughly a half a cup each, give or take. Place them on a baking sheet lined with parchment paper. Place each patty on the baking sheet and put into the 350 degree oven. The total cook time is 20 minutes. Set timer for 10 minutes. When the timer goes off, flip the patties and place back into the over for 10 more minutes. Remove from oven.

If serving immediatly, warm up a frying pan with about 1/2 tablespoon of oil. Cook each patty for about 2 minutes per side on medium until golden brown.  Serve with crisp romaine and top the burger with blue cheese creme fraiche.