This recipe was from Saveur.
Make this up a bit ahead so the burger mixture has time to chill.

FOR THE BURGERS:

1/3 c. OLIVE OIL
4 CLOVES GARLIC, finely chopped
1 CARROT, finely chopped
1 small ONION, finely chopped
1 rib of CELERY, finely chopped
2 c. ARUGULA, blanched, shocked, finely chopped and squeezed dry
1 (15-oz.)can GREAT NORTHERN BEANS, drained and mashed
2 c. cooked QUINOA
1/2 c. BREADCRUMBS
2 Tbsp. OREGANO LEAVES, finely chopped
1 EGG
SALT and freshly ground PEPPER, to taste

FOR THE RELISH:

1/4 c. PARSLEY, finely chopped
2 Tbsp. FRESH LEMON JUICE
1 tsp. GROUND CUMIN
2 RED BELL PEPPERS, roasted, stemmed, seeded, peeled and finely chopped
(I substituted 3/4 of a 16 oz. jar of drained roasted red pepper strips)
1/2 SMALL ONION, minced

CHEESE of your choosing to top the burger.
The recipe did not call for cheese, but I used the Mexican Quesadilla Melting Cheese and it was delicious on top.

6 HAMBURGER BUNS, split and toasted

Heat 2 Tbsp. oil in a 12-inch skillet over medium high heat.
Add garlic, carrot, onion, and celery, and cook, stirring until soft... about 8 minutes.
Transfer to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg, and mashed beans.
Season with salt and pepper and mix well to combine.

Divide mixture into six patties, about 4-inches wide and 1-inch thick.
Place on a plate and refrigerate for 20 minutes or until ready to use.

To make the relish, mix parsley, juice, cumin, peppers, onion and salt and pepper in a bowl.
Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.

Heat 2 Tbsp. oil in a 12-inch skillet over medium-high heat.
Add three burgers, and cook, flipping once, until toasted on each side and cooked through... about 6 minutes.
When nearly done cooking, top with cheese if desired and cover until cheese melts.
Repeat with remaining oil and burgers.
Divide burgers between toasted buns, top with relish and serve.