What to do
- Heat the oil over medium-high heat in a medium skillet. Add the onions and garlic and cook until the onions are translucent and lightly caramelized, about 12 minutes.
- Transfer to a large mixing bowl and stir in ground flaxseed, water, tahini, mayo, garlic powder, salt, pepper, and quinoa. In a food processor, pulse the chickpeas and beets until finely chopped. Transfer to large bowl with veggie patty mixture until mixed well and tinted pink.
- Form ¼ cup of the mixture into patties about ¾ inch thick, until all of mixture is shaped. Heat a large skillet over medium-high heat and cook burgers in oil, 4 minutes per side until crispy on both sides.
- Serve on mini toasted pretzel buns with desired fixings. Veggie patties keep well, uncooked or cooked, for up to 1 week in the fridge.
What you’ll Need
2 tbsp extra virgin olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
2 tbsp ground flaxseed
2 tbsp water
2 tbsp tahini
2 tbsp vegan mayo
½ tsp garlic powder
½ tsp salt + freshly ground black pepper
2 cups cooked quinoa
2 14oz. cans chickpeas, drained and rinsed
2 (6.5oz) packages Love Beets Sweet Chili Beets
For the Burgers
Mini pretzel buns