Quinoa and Pinto Bean Burgers with Yogurt Sauce

Ingredients

• ½ cup plain Greek yogurt
• 3 tablespoons finely chopped fresh cilantro leaves
• 1 garlic clove, minced or pushed through a press
• Kosher salt
• Freshly ground black pepper
• ½ cup yellow or red quinoa, rinsed in a fine-mesh strainer, drained
• 1 cup water
• California Olive Ranch extra virgin olive oil
• 1 cup finely chopped red onion
• ¾ cup finely chopped red bell pepper
• 2 garlic cloves, minced or pushed through a press
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 cup fresh or thawed frozen corn kernels
• 1 cup panko bread crumbs
• 1 large egg, lightly beaten
• 3 tablespoons plain Greek yogurt
• 3 tablespoons coarsely chopped fresh cilantro leaves
• 1 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• ½ teaspoon hot chili-garlic sauce, such as Sriracha
• 6 hamburger buns, split
• 1 cup tightly packed baby arugula
• 2 medium, ripe plum tomatoes, each cut crosswise into 6 slices