Beet and Chickpea Burgers with Feta and Tahini

For the sauce:
Combine sesame paste, water, lemon juice and seasoning in a bowl and whisking until smooth and thoroughly combined.

For the burgers:
Add quinoa and water to a pot and bring to a boil. Cover, reduce heat to low and cook for 12 minutes. Remove from heat and let sit an additional 5 minutes with lid on. Remove lid and allow quinoa to cool slightly.

Preheat oven to 375ºF.

Add beet to bowl of a food processor and pulse a few times until mixture resembles rice. Spoon it into a separate bowl. Add chickpeas to food processor and repeat the process. Add shallot to food processor and pulse a few times, then return beet and chickpea mixtures to food processor.

Add cooked quinoa, breadcrumbs, parsley, cumin, garlic powder, salt and pepper. At this point you can still taste raw mixture for seasoning. When you’re happy with it, add egg and pulse until mixture comes together.

Divide into equal patties and place on a baking sheet lined with parchment paper. Bake for 15 minutes, flip and continue baking for an additional 15 minutes. You can also refrigerate or freeze uncooked patties for later.

Serve on your favorite bread or roll and top with crumbled feta cheese, greens and tahini sauce.