Cooking these vegetarian quinoa burgers in a skillet give the edges a yummy unexpected crunch. Kids will really go for the melty cheese and ultra-mild spice.
1. Bring water and quinoa to a simmer in a small saucepan over medium-high heat. Cover, reduce heat to low, and maintain a gentle simmer, until all of the water is absorbed, and the quinoa is tender, 15 minutes. Remove from the heat and spread quinoa out on a plate to cool.
2. Heat 2 teaspoons canola oil in a large skillet over medium heat. Add the garlic and peppers and cook, stirring often until the peppers are soft, 3 to 5 minutes. Add cumin, chili and salt, and cook, stirring until fragrant, 30 seconds to 1 minute. Stir in lime juice, remove from the heat. Clean skillet.
3. Whisk egg and flour in a large bowl until no lumps remain. Add quinoa and pepper mixture, and stir well to combine.
4. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Form the quinoa mixture into four equal patties and place in the skillet, and let cook until the bottom is set up, 3 to 5 minutes. Carefully flip each burger and gently press down to make a patty. Divide cheese over the patties, cover the skillet with a lid, reduce heat to medium-low and continue cooking until the patties are cooked through and the cheese is melted, 4 to 5 minutes. Serve on buns.