Ingredients

For the burger:

• 1 small white onion
• 2 cloves garlic
• 150g cooked beetroot
• 150g cooked quinoa
• 150g wholemeal breadcrumbs 2-3 tbsp. barbecue sauce Pinch salt and pepper

For the rest:

• 4 burger buns
• 1 small white onion
• 1 tsp. Coconut Oil
• 8 tbsp. vegan mayonnaise
• 1 tsp. Sriracha or your favourite hot sauce
• 1⁄2 tsp. mustard

Method

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 fry the burgers for 10-12 minutes, flipping halfway.

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