Quinoa mixture: Squeeze the diced red bell pepper in paper towels to remove excess liquid. Add all burger ingredients to a large mixing bowl and stir very well to combine. Taste and add a little more salt and pepper, or other spices, to your liking, if needed.

Refrigerate: Cover bowl and refrigerate for at least 30 minutes.

Form patties: Line a large tray with parchment paper. Spoon burger mixture into a 1/2 cup measuring cup and pack it in with the back of a spoon. Invert mixture onto parchment paper. Use your hands to gently press down and mold the sides of the mixture to form a patty. Form 5 patties.

Cook: Heat a large skillet over medium heat. Add a little oil to the pan or spray really well with non-stick cooking spray. Once hot, add patties. Cook for 3-4 minutes or until crisp and golden on the bottom. Carefully flip them to the other side and cook for an additional 3-4 minutes or until golden brown on that side.

Assemble: Serve burgers on a bun topped with provolone cheese, arugula, tomato, avocado, onion, and desired sauce.