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1
To make the burgers, first rinse and drain the quinoa and place it in a medium saucepan with the water.
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2
Bring to a boil over high heat, cover, decrease the heat to maintain a simmer, and cook until the water is absorbed, about 10 minutes.
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3
Set aside, covered, to cool.
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4
To prepare the chard, bring a small saucepan filled with water to a boil over high heat.
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5
Add the chard and blanch for 1 minute.
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6
Drain well and set aside to cool.
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7
Place the cooled quinoa, chard, mushrooms, shallot, chives, ginger, lemon zest, tofu, bread crumbs, eggs, salt, and a few grinds of pepper in a medium bowl, and knead with your hands until the mixture firmly coheres.
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8
Divide the mixture into 6 equal portions and form each portion into a burger 3/4 inch thick and 3 inches in diameter.
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9
Place the patties on a plate, cover with plastic wrap, and set aside in the refrigerator to chill and firm for 15 to 30 minutes.
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10
To make the sauce, combine all the ingredients in a food processor and process until smooth.
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11
Use right away, or set aside at room temperature for up to several hours.
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12
To cook the burgers, melt the butter in a large skillet over medium-high heat until foaming.
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13
Add as many burgers as will fit without crowding and fry, turning once, until golden on both sides, about 15 minutes altogether.
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14
If necessary, continue with another round.
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15
To serve, top each burger with a dollop of the sauce.
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16
Serve the remaining sauce on the side.
