Mushroom, Red Onion, and Beet Burgers
[Vegan]

To Make the Patties:

1. Preheat the oven to 375°F. Cook quinoa in advance or simply throw in a pot of boiling water and cook until the rings are prominent. Wash, peel, and cut beets into sections. Wrap in aluminum foil, top with olive oil, place in oven. Bake for 30-45 minutes, until fork tender.
2. In a pan, over medium heat, cook minced garlic with olive oil for a few minutes until fragrant, add diced onion, cook til clear, add chopped mushrooms, seasonings, and add a few drops of vinegar. Cook for an additional 5-7 minutes. Place black beans in a strainer, rinse, then place in a bowl with quinoa, mushrooms, onions, and garlic.
3. Put oats into the food processor and pulse until they become a flour, then set aside. Once the beets are soft, remove from oven, let cool, then place in a food processor. Pulse a few times. Add 4 soft dates to the food processor with the beets, to give the burgers a hint of sweetness. Once processed add to the bowl with everything else and mix together with hands. Add the oats in increments, and press the ingredients into patties and place on a baking sheet to bake for 15-20 minutes on 350°F, or wrap in plastic wrap and store in the refrigerator for a few days, or store in the freezer for a few months.

To Make the Mayo:

1. Combine everything in a small bowl and whisk with a fork, until smooth.