Quinoa and Mushroom Burgers

Preheat oven to 390°F (200°C).

Slice mushrooms and sauté in a pan for 7 minutes with 1 clove garlic (grated), a dash of vegetable oil, salt, pepper and chopped parsley.

Add cooked chickpeas to the mushroom pan and cook until tender (if needed, add 1 to 2 tablespoons water). Allow them to cool a bit then roughly blend the mushrooms and chickpeas. Keep the mixture a bit chunky for extra texture.

In a bigger bowl, add cooked quinoa, mushroom mixture, barbecue sauce, remaining grated garlic, beetroot liquid, smoked paprika, onion powder, chili, and salt and pepper to taste. Combine the ingredients with a spoon or by hand, then divide the resulting mixture and form patties.

Cover a tray in baking paper, spread some olive oil and arrange the burger patties. Cook in preheated oven for 30 minutes, flipping patties halfway. Spread some extra barbecue sauce on top for extra flavour and caramelization at half time (optional). If they’re still soft and not crunchy, bake for an additional 10–15 minutes.

Serve the burgers with side roasted veggies or salad, or in a soft bun (gluten-free if necessary).