15 Minute Beetroot Burgers

1 small white onion

2 cloves garlic

150g cooked beetroot

150g cooked quinoa

150g wholemeal breadcrumbs (you can simply blend toast to make breadcrumbs)

2-3 tbsp. barbecue sauce

Pinch salt and pepper

4 burger buns

1 small white onion (thinly sliced into rings)

1 tsp. Coconut Oil

8 tbsp. vegan mayonnaise

1 tsp. Sriracha or your favourite hot sauce

½ tsp. mustard

Method:

• First, make the caramelised onions. Pan fry onion slices from 1 white onion on a low to medium heat with a splash of oil for 10-15 minutes, stirring occasionally. Add 1 tbsp. unrefined sugar halfway through to aid the caramelisation process.

• While waiting, place onion and garlic into a blender and pulse until coarsely chopped. Add beetroot, cooked quinoa, breadcrumbs*, barbecue sauce, salt and pepper and process until fully combined.

• Place a pan on a medium to high heat with the coconut oil, then pan fry the burgers for 10-12 minutes, flipping halfway.

• To make your vegan burger sauce, mix vegan mayonnaise, Sriricha and mustard in a bowl. Pop the patties into buns, top with caramelised onions, and smother with vegan burger sauce.