In a large pot of boiling salted water, cook the rigatoni for about 19 minutes, until it's very soft and overcooked.
Drain well, then measure out 1½ cups, packing it tightly into the measuring cup.
In a small saucepan, bring the quinoa and vegetable broth to a boil.
Reduce the heat to low, cover, and simmer for 13 minutes until slightly undercooked.
Drain any excess liquid and set aside.
Heat the olive oil in a small skillet over medium heat.
Sauté the onion for 1 minute, then add the garlic and cook for 1 more minute until fragrant.
Set aside to cool slightly.
In a food processor, combine the overcooked rigatoni and the patted-dry white beans. Process for about 1 minute until a smooth, paste-like mixture forms.
Transfer this 'glue' to a large bowl.
Add ¾ cup of the cooked quinoa, steamed broccoli, cabbage, red bell pepper, tomato sauce, olives, sun-dried tomatoes, and the cooked onion-garlic mixture.
Season with salt and pepper to taste. Mash everything together until well combined.
Form the mixture into 6 evenly-sized patties (about ½ cup each). Lightly brush the tops of each patty with canola oil.
Preheat your grill to high.
Brush a stainless-steel grill topper with canola oil and place it on the grill to heat up.
Place the patties oiled-side down onto the hot topper. Close the lid and cook for 6-7 minutes.
Brush the tops of the patties with more oil, carefully flip them, and cook for another 3-4 minutes until golden and firm.
Serve on your favorite buns with all the fixings.
Patting the beans completely dry is crucial to prevent the patties from being too mushy.
