1Cook the quinoa by adding the chicken stock and quinoa to a medium saucepan, bringing to a boil, then simmering, covered, for 15 minutes. Uncover & stir to aerate.
2Meanwhile, measure out and set all burger ingredients within arm’s reach.
3Melt a small pat of butter over medium heat, then sauté the chopped onion until turning translucent, about seven minutes.
4Add the garlic and mushrooms and sauté another five minutes.
5Off the heat, and add the black beans. Using the potato masher or food processor, mash or process the beans until about 2/3 smooshed maintaining some texture for the burgers.
6Place the onion and bean mixture into a mixing bowl and fold in the beets, spices, Worchestershire sauce and chopped nuts. Season with salt and pepper.
7Preheat oven to 375 degrees F and place the veggie burger mixture in the fridge to momentarily cool.
8Line a baking sheet with parchment paper.
9Once oven nears 375, remove mixture from fridge and shape into four uniform patties.
10Brush the top of the patties with olive oil (or use spray olive oil! it’s pretty handy) and bake for 20 minutes. Gently flip, treat the other side with olive oil and bake another 20 minutes.
11Meanwhile, make the Greek yogurt topping: simply mix all listed ingredients.
12Toast hamburger buns in the oven for the last five-seven minutes that the burgers are baking.