1. Heat 2 tablespoons of olive oil in skillet on medium heat, sweat onions and garlic, approximately 3 minutes. Add kale and cook until kale is bright green and soft; about 3 minutes. Remove from heat, cool competently, then add quinoa and mix.
2. Lightly beat eggs with Parmesan, chives and salt in medium mixing bowl. Add egg/cheese mixture to kale and quinoa, then bind with breadcrumbs and stir to combine. Form patties using a half cup of the wet mix, then chill in freezer for 8 – 10 minutes to firm patties.
3. Place clean skillet on medium heat and add enough oil to coat the bottom of the pan. Gently place patties in skillet, being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, approximately 5 minutes per side. Remove kale quinoa patties, drain on paper towel and reserve

4. Mix mayonnaise and smoked paprika together in a small bowl. Toast buns. Assemble burgers with a liberal smear of mayo, tomatoes and leaf lettuce. Serve immeadatly.