30min · 8 servings For the burgers: • 2 cups cooked quinoa • 1 flax egg (1 Tbsp ground flaxseed + 2 Tbsp cold water) • 3 tsp neutral-flavored oil • 1/4 cup minced yellow onion • 1/4 cup drained and rinsed kidney beans • 3 large garlic cloves, minced • 1 tsp ground fennel seed • 1 tsp sea salt • 1/2 tsp ground black pepper • 3 cups broccoli, finely chopped • 1 cup mushrooms, finely chopped • 2 Tbsp fresh parsley, minced • 3/4 cup whole wheat flour or chickpea flour For the sriracha aioli (optional): • 1/2 cup vegan mayonnaise • 1.5 Tbsp Sriracha • 2 tsp maple syrup • 1/4 tsp sea salt • 1/4 tsp garlic powder • 1/8 tsp cayenne pepper