Step 1

If you do not already have cooked quinoa, prepare it at this time. 1/4 cup uncooked quinoa will yield ~3/4 cup cooked.

Step 2

Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.

Step 3

When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.

Step 4

Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.

Step 5

Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce (optional). Taste and adjust, adding more salt for overall flavor (we added another 1/4 tsp).

Step 6

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 degrees F (190 C) (skip this step if cooking on the stovetop - see notes).

Step 7

Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 1/3-cup sized patties (8-9 patties // adjust if altering batch size). I use a peanut butter jar lid lined with plastic wrap to get the perfect shape (a tip I learned from Iowa Girl Eats). You can also just take handfuls and mash them into loose patties.

Step 8

Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 F (190 C) for a total of 30-45 minutes, gently flipping after 25-30 minutes. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.

Step 9

Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.