Beet Burgers with Smoky Tomato Aioli

1/4 c quinoa

1/2 c peas

1/2 c panko breadcrumbs

2 oz beets (canned works!)

Pretzel Buns

2/3 c Vegenaise

1 tbsp tomato paste

1 garlic clove, minced

1 tbsp lemon juice

1 tsp smoked paprika

1 shallot, thinly sliced

Spinach or pea shoots

For the aioli, mix the Vegenaise, tomato paste, garlic, lemon juice & smoked paprika. Put in fridge until ready to use. This will make enough for 4-5 burgers. 

Cook quinoa according to package directions, along with a pinch of salt. Add cooked quinoa, peas, breadcrumbs, beets and 1/2 tsp salt to processor. Blend until well combined (about 10 pulses). Divide the beet mixture into 2-3 patties, depending on your size preference. Air fry, bake or pan fry until crisp.

To assemble sandwich, toast pretzel buns lightly. Spread each side with a little aioli. Top with beet burger, sliced shallots & spinach. 

Alternatively for the aioli: this recipe came from Purple Carrot. Their ingredients were 3 tblsp Vegenaise, 2 tsp tomato powder, 1/8 tsp liquid smoke & 1 tbsp water. Since I cannot find tomato powder, I resorted to a Googled recipe for this aioli. It comes quite close. 

Food for Thought: I just made these this evening. Doubled the recipe for just the burgers and made 5 patties.