Beet Burgers With Almond Flax Buns

Prepare the quinoa by combining the quinoa and water in a pot. Bring the water to a boil, then reduce to a simmer. Cover the pot and allow to cook for 12-15 minutes. Remove the lid and fluff the quinoa after it has rested for 5-10 minutes.

Steam the grated beets until they are tender. Once the beets have cooled, squeeze as much liquid out of the beets as you can with your hands and a paper towel.

Add the chickpeas to the food processor and pulse until they are broken up. Add in the olive oil, lemon juice, salt, coriander, cumin, black pepper, salt and red onion and pulse a few more times. Add the quinoa and beets and blend until just combined. Add the egg and flaxseed and blend again. Add the cilantro and pulse until combined. Allow the mixture to rest for 5 minutes.

Preheat your oven to 350 degrees. Scoop the burger dough out into 4-6 balls onto a parchment covered sheet pan and flatten them slightly into patties. If the dough is sticking to your hands as you are forming the patties, periodically dampen your hands with water. Round the patties to smooth out any cracked edges. Bake the burgers for around 18 minutes, or until they are firm. Allow them to fully cool prior to lifting from the pan.

To make the buns, combine all of the wet ingredients in one bowl and the dry ingredients in another. Slowly pour the dry ingredients into the wet ingredients and mix until everything is well combined. Grease 4-5 small ramekins and separate the batter equally among them. Bake the buns at 350 degrees until they begin to turn golden at the top. Once the buns cool, slice them in half horizontally.

Build your burgers with a beet burger, lettuce and slices of tomato. Top with your favorite sauce or condiment (we love a hearty drizzle of tahini).