Rinse the quinoa in a fine mesh strainer under cold running water. Bring 1 cup of water to a boil in a small saucepan. Add the quinoa, reduce to a low simmer, cover, and cook for 12 to 15 minutes until the water is absorbed. Spread onto a plate and let cool for at least 15 minutes before using. Warm quinoa makes the patties sticky and difficult to shape.

Add the oats to a food processor and pulse until semi-finely ground. A few larger pieces remaining is fine.

Add the cooked quinoa, panko breadcrumbs, garlic, egg, ketchup, paprika, garlic powder, onion powder, salt, and pepper to the food processor. Pulse about 8 times to start combining. Add the corn, red bell pepper, and green onions. Pulse 6 to 8 more times. The mixture should look chunky and combined, not smooth. Do not over-process.

Divide the mixture into 4 equal portions and shape into patties about 1/2-inch thick. Refrigerate on a plate for 10 minutes before cooking to help the patties hold their shape.

Stove: Heat 1 tablespoon of olive oil in a cast iron or nonstick skillet over medium heat. Cook 4 to 6 minutes per side until browned and the center reaches 160 degrees F. Cover the pan if the outside browns too quickly. Oven: Preheat oven to 375 degrees F. Bake on a parchment-lined sheet for 13 to 15 minutes, flipping halfway, until center reaches 160 degrees F. Grill: Preheat to medium heat, oil grates well, and use a grill topper or basket. Cook 4 to 6 minutes per side until center reaches 160 degrees F.

Serve on hamburger buns with your desired toppings.