1 1/2 teaspoons coconut oil or olive oil, plus extra for cooking
1/2 large onion {about 1 cup}, diced
2 cloves garlic, minced or grated
5 large pitted dates or raisins {about 1/2 cup}, finely chopped
1/2 cup walnuts, roughly chopped
2 teaspoons paprika
2-3 small beets, peeled & grated* {about 1 cup's worth}
1/2 cup white beans {I used Great Northern}
1 1/2 cups cooked quinoa
1 egg, lightly beaten
Salt & pepper to taste
1. In a skillet over medium-high heat, melt coconut oil. Add onion and cook until softened and translucent. Stir in garlic and cook for about one minute.
2. Add chopped dates, walnuts, paprika, and beets. Cook, stirring often, until the beets are softened. Gently fold in beans and cook for another minute or two.
3. Transfer beet mixture to a food processor or blender. Pulse until ingredients are combined. {Do not puree, you just want to chop the mixture up a bit.}
4. Scoop mixture into a large bowl and fold in cooked quinoa until uniformly mixed. Add egg, salt, and pepper, and mix until well incorporated.
5. Form into 8 patties, as you would burgers.
6. Cooking options:
Pan Fry: Melt 1-2 tablespoons of coconut oil to a large cast iron skillet or medium-high heat. Arrange patties in skillet and cook until crisping up and some spots are darkened, about 3-4 minutes. Flip and cook through on other side.
Bake: Arrange patties on a foil-lined sheet pan greased with olive or coconut oil. Spray {or brush} the tops of the patties lightly with olive oil {or coconut oil}. Bake for about 20 minutes or until the patties no longer look wet and are cooked through.
Serve on whole wheat burger buns with your favorite toppings, or bun-less!
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