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 cans chickpeas, drained and rinsed
- 2 packages Chilli infused love beets
- 26 - 30 Mini pretzel buns
- Avocado mash
- Vegan mayo
- Pickled onions
- Micro greens
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, 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.