Vegan Sweet Chili Beet & Chickpea Burgers

What to do

1. 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.
2. 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. 
3. 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. 
4. Serve on mini toasted pretzel buns with desired fixings. Veggie patties keep well, uncooked or cooked, for up to 1 week in the fridge.