Happy Memorial Day weekend! This is the perfect recipe for BBQing! Shout out to my girl Jackie for sending me this recipe ❤ One tip I have is to make sure that you let the mixture cool down before making the patties . . . I did not do that and had to make them into balls because the mixture would not stick together (aka I’m too impatient to wait for it to cool down) 🙂

Ingredients

-3/4 Cup quinoa, cooked

-1/2 large red onion, finely diced (about 3/4 Cup)

-1 Cup mushrooms, finely chopped

-Pink himalayan salt & black pepper to taste

-1 15 oz can black beans, drained & rinsed

-1 Cup raw beets, finely grated

-1 teaspoon cumin

-1/2 teaspoons chili powder

-1/4 teaspoon paprika

-about 1/2 Cup raw walnuts, crushed or ground into a loose meal

Directions

-Heat a large skillet over medium low heat & add non stick spray or extra virgin olive oil. Once hot, add the onion & sauté

-When the onion is soft, about 5 minutes, turn up the heat to medium & add the mushrooms. Season with salt & pepper & cook until the mushrooms & onions are slightly browned & fragrant, about 3 minutes

-Remove from heat & add black beans & then mash them. You want the mixture to be rough, so you can leave a bit of texture

-Transfer to a mixing bowl & add the quinoa, beets, spices, & stir. For even more flavor, add a shake of vegan worcestershire or A1 sauce

-Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375°F

-Coat a baking sheet with nonstick spray or extra virgin olive oil. Form mixture into roughly 8-9 patties

-Arrange burgers on a baking sheet & brush or spray the tops with extra virgin olive oil. Bake at 375°F for 30 – 45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more & achieve a crispier texture if desired

-Serve on small buns or on top of mixed greens with desired toppings

XOXO