We prefer whole flax seeds for texture. Feel free to use any onion variety.
Save the beet greens for later use.
Chop beet into small cubes. Preheat oven to 350 degrees. Add beet cubes tossed in a bit of olive oil to lined pan and roast for 30 minutes.
Chop beet into small cubes. Add beet cubes tossed in a bit of olive oil to lined pan and roast for 30 minutes.
Here's what they'll look like after.
You can use any color quinoa. Cook it prior to using here.
Add all of your burger ingredients except the beets and bread crumbs; combine well.
Put the beets in blender or processor and get them to a consistency similar to ground beef. Then add them into bowl with other well mixed ingredients. Add in bread crumbs as needed. Refrigerate now.
Refrigerate at least 20 minutes. Can be stored at this step until ready to use. Form your patties. Keep your bun size in mind.
For the sauce. Gather ingredients.
Add them to blender or food processor and mix well.
Cut sweet potatoes in strips for fries. Toss in additional coconut oil. Add rosemary for a kick; a pinch. Bake alongside burgers until they are the consistency you enjoy 30-45 minutes. Salt to taste.
Stack it up and enjoy! You can dress it with your sauce and sweet potato fries or as you would a 'regular' burger.
If you have any leftover they are just as fantastic the second time. You can reheat in a frying pan - medium heat for a few minutes; top and enjoy!