Beet Burgers

Ingredients:

2 cups of cooked quinoa, from Winco bulk bins
3 medium sized beets from Keep It Real Vegetables
1 can of garbanzo beans
1 sprig of rosemary from farmers market
1 clove of garlic from sandhill farms
1/4 sm white onion from 3 squares produce
1/2 c breadcrumbs or crushed crackers (I used crushed organic rosemary crackers)
handful of parsley from farmers market
salt & pepper
2 tbsp Oil + extra for cooking
Beehive cheese or cheese of choice
Sauteed kale for topping, optional

Directions

Preheat oven to 275
Toss diced beets in oil and sea salt
Roast beets for 20-30 minutes, turning every 10 minutes.
In a food processor puree beets, 1 cup of quinoa, garbanzo beans and herbs and spices and oil
Move mixture into a bowl
Mix in leftover quinoa and breadcrumbs until completely mixed
Turn oven on to lowest temp, for me its 150 and sit a baking pan inside
Heat a frying pan on medium with a couple tbsp of oil, just enough to keep the burgers from sticking
Using your hands (the messy part!) form mixture into patty, using about 1 cup of mixture per burger
Add to pan and cook on each side until golden
transfer to baking pan inside oven to finish cooking
Bake for 15-20 minutes
During the last few minutes, top with cheese until melted.
For toppings, I chose sauteed kale from my Eat Local box!