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1
Preheat the oven to 375.
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2
Arrange the garlic halves cut side up on a sheet of foil, drizzle with olive oil and wrap tightly.
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3
Roast until the garlic is very tender, about 1 hour.
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4
Let cool, then squeeze the cloves out of their skins into a small bowl and mash to a paste.
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5
Bring a saucepan of salted water to a boil.
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6
Put the asparagus in a strainer, submerge it in the water and cook just until crisp-tender, 2 minutes.
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7
Cool the asparagus under running water and pat dry.
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8
Return the water to a boil.
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9
Add the fregola and cook until very tender, about 20 minutes.
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10
Drain well and let cool slightly.
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11
In a food processor, puree the garlic paste, fregola, chickpeas and the 2 tablespoons of olive oil; transfer the mixture to a bowl.
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12
Stir in the asparagus, artichokes, olives, scallions, yogurt, lemon juice, herbs and quinoa.
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13
Season with salt and pepper.
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14
Heat a large cast-iron griddle or skillet and brush with olive oil.
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15
Using lightly moistened hands, form the mixture into eight 3-inch patties.
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16
Brush the patties with oil and cook over high heat until golden on the bottom, 4 minutes.
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17
Flip the patties and top each with a slice of cheese.
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18
Reduce the heat to moderate, cover and cook until the patties are heated through and golden on the bottom and the cheese is melted.
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19
Set the burgers on the buns and top with sun-dried-tomato spread, marinated mushrooms and sliced tomatoes.
