READY IN: 1hr 15mins
YIELD: 8 Burgers


  • 12
    large red onion, finely diced (~3/4 cup)
  • 1
    cup finely chopped mushroom (shitake, baby bella, or white button)
  • 1
    pinch salt
  • 1
    pinch pepper
  • 1
    (15 ounce) can black beans, well rinsed and drained
  • 34
    cup cooked quinoa
  • 1
    cup finely grated raw beet
  • 1
    teaspoon cumin
  • 12
    teaspoon chili powder
  • 14
    teaspoon smoked paprika
  • 12
    cup breadcrumbs


  • 1. Heat a large skillet over medium-low heat and add olive oil.
  • 2. Once hot, add the onion and sauté, seasoning with a pinch each salt and pepper.
  • 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.
  • 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.
  • 5. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir.
  • 6. Lastly, add the breadcrumbs a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven pre-heats to 375 degrees.
  • 7. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties.
  • 8. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
  • 9. Serve on small buns or atop mixed greens with desired toppings.