1 tbsp avocado oil
1 yellow onion, diced
¾ tsp + ⅛ tsp sea salt, divided
3 cloves fresh garlic, minced
2 tsp dried oregano
1 tsp ground cumin
1 15-oz BPA-free can kidney beans, drained and rinsed
1 canned chipotle pepper in adobo, seeds removed + 1 tbsp adobo sauce
8 oz steamed beets (about 4 medium), patted dry
1½ cups Cooked Quinoa
1 large egg, beaten
¼ cup coconut flour
¼ tsp ground black pepper
1. Prepare patties: In a large skillet on medium, heat oil. Add onion, season with ⅛ tsp salt and cook, stirring occasionally, until onions are very tender and beginning to lightly caramelize, about 6 minutes. Add garlic, oregano and cumin; sauté 1 minute. Transfer to a food processor and add beans, chipotle and adobo. Pulse until mixture is chopped finely and well combined (do not overprocess).
2. Grate beets into a large bowl on the large holes of a box grater. Squeeze in paper towels thoroughly to remove excess liquid. Add quinoa, bean mixture and egg; stir well. Fold in flour, remaining ¾ tsp salt and pepper. Cover and refrigerate for 2 hours.
3. Preheat oven to 350ºF; line a large baking sheet with parchment paper. Divide bean mixture into 8 portions; form each into a½-inch-thick patty, about 3½ inches wide. Bake on sheet for 15 minutes; carefully turn over and bake 15 minutes longer. Let burgers cool on sheet until they firm up.
4. Grill patties on a greased grill on medium-high until cooked through and grill marks show, about 3 minutes per side. (Alternatively, you can make patties through Step 3, cover and refrigerate; grill when ready to eat, adding 1 to 2 minutes per side if patties came out of refrigerator). Keep up to 5 days in the fridge or freeze for longer storage.