Sweet Cashew Veggie Burgers

Ingredients

Veggie Burgers
• Olive oil
• ¼ yellow onion, diced
• 2 medium-sized beets
• ½ cup cashews
• 1 cup chickpeas
• 1 tsp. minced garlic
• 2 tsp. paprika
• ½ cup carrots, peeled and shredded
• Salt pepper to taste
• ½ cup quinoa
Toppings
• Tomatoes
• Sprouts
• Avocado
• Creamy Ranch Dressing
• Garlic mayo (mix 3 Tbsp. mayo with 1 tsp. minced garlic. Adjust to taste.)

Instructions

1. Cook the quinoa according to the directions on the package.
2. Dice the onion and sauté in oil over low heat until translucent and soft, about 5 minutes.
3. Add the beets, cashews, chickpeas, garlic and paprika and cook for 5 minutes, stirring often.
4. Transfer the mixture to a food processor or high-powered blender. Add the shredded carrots and pulse until a sticky dough forms.
5. In a medium-sized bowl, mix the quinoa, mixture from the blender and salt and pepper, and mix with a spoon until combined. Taste and add more salt and pepper if needed.
6. Divide the dough into 6 even balls and form into patties.
7. Heat a skillet over medium-high heat and add some olive oil until the pan is coated. Place the burgers in the skillet and cook for 5 minutes. Gently flip the burgers over and turn down the heat to low. Cook for an additional 8-10 minutes, until the burgers are firm on the outside.
8. Serve on a whole-wheat bun and top with your favorite toppings. (See suggestions above).