Beet Burgers

Preheat the oven to 425°F. Add quinoa, jasmine rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 10 to 12 minutes.

Cut the russet potato into ½ inch thick wedges. Place potato wedges on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until crisp and browned in places, 18 to 20 minutes.

Add the Vegenaise, tomato powder, just ⅛ tsp liquid smoke, and 1 tbsp water to a small bowl and whisk until smooth. Taste, and add salt as necessary. Peel and thinly slice the shallot.

Add the cooked grains, red beets, panko breadcrumbs, and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary (about 10 pulses).

Divide the beet burger mixture in half and form two patties, each about ¾ inch thick. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add beet burgers and cook until lightly browned and warmed through, 5 to 7 minutes per side. Halve the potato buns and place directly on the oven rack. Toast until lightly browned, 3 to 5 minutes.

Add the cooked beet burgers to the toasted potato buns, and top with smoky tomato aioli, sliced shallot, and pea shoots. Serve with roasted potato wedges and any remaining smoky tomato aioli for dipping. Dig in!