In a small bowl combine mayonnaise, yogurt, lemon juice, basil, parsley, cumin, cayenne, salt and pepper. Whisk together until blended. Refrigerate covered until ready to package.
Preheat oven to 400 degrees Fahrenheit. To prepare the quinoa, in a small saucepan combine quinoa and vegetable broth. Bring to a boil over medium heat. Lower heat to a gentle simmer, cover and let cook for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork, place in a large mixing bowl and let cool slightly.
Using a food processor, combine chickpeas, panko crumbs, oats, shallot, parsley and basil. Process until the mixture is well blended, 4-5 quick pulses.
Transfer mixture to large bowl and toss with quinoa. Stir in feta cheese, Conestoga Farms Organic Eggs, lemon juice, lemon zest, cumin, salt, pepper and cayenne. Mix everything together until well combined. Form mixture into 24 individual patties.
Place patties on a parchment lined baking sheet. Lightly coat the tops of each burger with cooking spray. Bake for 8 minutes at 400 degrees, flip and continue to bake 8 minutes more. Remove from oven.
In the meantime, toast buns and cut avocado into slices. Spread lemon cumin sauce on both the top and bottom buns.
Place a small handful of arugula on the bottom bun, top with burger and avocado slices, finish with top bun.
Enjoy!