Buffalo White Bean Burger

Add the quinoa, 1 cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

Thinly slice the celery. Halve and thinly slice the radish. Thinly slice the tomato. Drain and rinse the cannellini beans. In a medium bowl, toss together the sliced celery, sliced radish, and the bleu cheese. Chill the bleu cheese celery slaw in the fridge until Step 5.

Add the cooked quinoa, gluten-free panko breadcrumbs, just ½ cup of cannellini beans, and ½ tsp salt to a food processor. Pulse until well combined, scraping down the sides as necessary. Divide the burger mixture in half and press firmly to form two patties.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the burger patties and cook until crispy and heated through, about 5 to 6 minutes per side. Set the oven to broil on low. Halve the gluten-free buns and pop them in the oven to toast, about 1 to 2 minutes.

In a medium bowl, combine the rice vinegar, agave, hot sauce, and a pinch of salt. Mix the Buffalo sauce well. In a large bowl, combine the remaining cannellini beans, just half the Roma greens, 1 tbsp hot sauce dressing, and 1 tsp olive oil. Toss the salad.

Lay the toasted buns on a clean workspace. Layer on the remaining Roma greens, white bean burgers, 2 tbsp Buffalo sauce, sliced tomato, and some of the bleu cheese celery slaw. Gently close each with the top bun. Toss any remaining celery slaw with the salad. Serve the Buffalo white bean burgers with the salad and any remaining Buffalo sauce for dipping.