Make the beet puree: Dump the whole can of beets (water + all) into a blender or food processor. Fill the empty can to the brim with water and pour that in too. Then, blend on high until no chunks of beets remain. Measure out 1 1/2 cups from this mixture and set it aside to use in your burger. You can add the leftover beet puree to sauces, smoothies, and soups for a nutritious boost! You can also freeze it for up to 2 months.

Start the burgers: Heat the olive oil in your wok or a large, deep saute pan on medium heat. Add the minced onions and garlic, and your seasoning (Red Robin seasoning / dried parsley / pepper / cumin). Stir to make sure everything is evenly coated and cook 3-5 minutes or until the onions are translucent and the mixture is fragrant.

Rehydrate the TVP: Add the TVP, the 1 1/2 cups of beet puree, and soy sauce. Stir, cover, and allow the mixture to cook for 10 minutes, stopping once halfway through to stir. When you stir, be sure to scrape the bottom, so no TVP pieces burn.

Finish the burger mix: Remove from heat, stir in your vital wheat gluten, + allow the mixture to cool down for 5-7 minutes. You don't want to burn your hands! While it cools, preheat your oven to 350F and generously grease a large baking pan with refined coconut oil. When the mixture is cool enough to touch, get in there with your hands and start kneading the mixture for about 2-3 minutes. This will activate the gluten and make the burgers super meaty!

Form the burgers: Measure out 1/2 cup of the mixture and use clean, dry hands to form your patties. Be sure to pack them tightly and give each burger a little extra squeeze before placing them on the baking sheet. Bake them for 20 minutes, carefully flip each burger, and bake another 20 minutes.

Serve / store: Now, it's time to have fun with toppings! I love vegan cheese, mayo, lettuce, and our rice paper bacon . Get creative, and ENJOY! Store leftovers in the fridge for a week or the freezer for up to 8 weeks.