Place garbanzo beans, red onion, green onions, and buffalo sauce in food processor and pulse until onion and garbanzo beans are roughly chopped. You don't want it to be a paste so don't overmix it.
Combine mixture with egg, breadcrumbs, and quinoa and stir until well combined.
Form mixture into 6-8 patties. I like to make mine smaller because I feel they are easier to flip. I use the lid of a mason jar to form them, by placing a piece of plastic wrap inside of the lid and then pressing the veggie burger mixture into the plastic wrap. Then just pop out the plastic wrap and you have a perfectly formed veggie burger! Alternately, you can just shape them into burgers with your hands.
Heat oil over medium-high heat.
Cook patties for 4-5 minutes on each side. For the last couple of minutes, place the Sriracha slices on the patties and cover, allowing it to melt.
Serve on buns with lettuce, tomatoes, and additional buffalo sauce.