In a medium bowl, combine the cooked quinoa, eggs, oregano, garlic powder, salt, and black pepper. Stir in the mozzarella cheese and minced red onion until everything is well incorporated.

Add the panko breadcrumbs to your mixture and stir until combined. Let it sit for a few minutes. Using a ¼ cup measuring cup, scoop out portions of the mixture and wet your hands with water before forming them into patties.

Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium heat. Cook each side for about 3–4 minutes until they turn golden brown and crispy.