Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Cook the quinoa in boiling water for about 15 minutes, until it pops into little spirals. Drain and set aside.

In a large bowl, combine the chicken, cooked quinoa, red bell pepper, half the cilantro, chili powder, cumin, ground coriander, garlic salt, and a good pinch of salt and pepper. Thoroughly mix with your hands, and then form 4 little patties. You can chill these in the fridge if you want, for as long as you want, or go ahead and cook ‘em!

Heat the oil in a large skillet over medium-high. Add the patties and sear until browned on both sides and cooked all the way through, 10–12 minutes total. Set aside.

In a food processor, combine the avocado, yogurt, remaining cilantro, lime juice and a pinch of salt. Blitz blitz blitz until smooth like buttah. Taste it. Ah. Know.

Lightly toast the onion buns brushed with olive oil and garlic salt.

Smear a little of the avocado sauce on the bottom half of the onion bun. Top with a chicken-quinoa patty. Then a ton more avocado sauce. Then some crumbled cotija cheese. Then ask someone how to pronounce cotija. And then tell me. Maybe a little cilantro for garnish? Yez.

Serve with sweet potato fries!