After you heat up a non-stick skillet over medium heat, add in a bit of veggie broth or oil and let the garlic and onion sauté for a few minutes.
Cook the onions until they become soft, then add the mushrooms. Keep cooking and stirring occasionally with a spatula until all the liquid from the mushrooms evaporates.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper.
Transfer the mushroom mix, beet, flaxseeds, walnuts, spices, and herbs into a food processor and pulse until everything is mixed but still chunky.
Start making patties with your hands and place them on the prepared baking sheet. Bake in the oven for 25 minutes, flipping once after 15 minutes.
Assemble your burgers with avocado, greens, carrots, mustard, BBQ sauce, and microgreens. Serve on a whole wheat bun pulse 2-3 times to break down the ingredients.
Add the kidney beans and pulse 3-4 times to achieve a sticky mixture. Be careful not to overdo it; you want the mixture to be textured, not mushy.
Place the kidney bean mixture on a baking sheet and shape it into 6 patties with your hands.
After baking for 15 minutes, flip the dish and bake for an additional 10 minutes.
Remove the patties from the oven and set them aside to firm up for about 5 minutes before assembling your burger.
Assemble the Burgers
For your veggie burgers, get all of the ingredients you want. First, avocado on the buns, then add a warm beetroot patty.
The potato, in addition to their own leaves and stems, will also provide your lettuce a boost of nutrition. Dress with lettuce, sliced carrots, microgreens, and mustard sauce for additional flavor. Warm it up!
