Beet Burgers

Preheat the oven to 425°F. Add quinoa, ½ cup (1 cup) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 10 to 12 minutes.

Slice sweet potato(es) into ½ inch cubes. Add sweet potato cubes, 2 tsp (4 tsp) vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until potatoes are tender and browned in places, 20 to 22 minutes.

Add just 4 tbsp (8 tbsp) Vegenaise, tomato powder, just ¼ tsp (½ tsp) liquid smoke, 1 tsp (2 tsp) water, and a pinch of salt to a small bowl, and whisk the smoky tomato aioli. Peel and thinly slice the shallot(s). Add sliced shallot, coleslaw blend, apple cider vinegar, agave, and a pinch of salt and pepper to a medium bowl, toss the tangy slaw, and set aside. TIP: Reserve the remaining liquid smoke for your own use.

Add the cooked quinoa, 1½ cups (3 cups) roasted sweet potato, remaining Vegenaise, shredded beet, panko breadcrumbs, and ½ tsp (1 tsp) salt to a food processor. Blend the beet burger mixture until well combined, scraping down the sides as necessary (about 10 pulses). TIP: If you have leftover roasted sweet potato, serve alongside the burger.

Divide the beet burger mixture in half and form 2 patties (4 patties), each about ¾ inch thick. Heat 2 tbsp (4 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add beet burgers and cook until lightly browned and cooked 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. TIP: If the burgers stick, add more oil to the skillet.

Add beet burgers to the toasted potato buns and top with smoky tomato aioli and tangy slaw. Serve with dill pickle chips and any remaining slaw. Dig in!