One 15 ounce can of garbanzo beans, drained and rinsed
1 cup white wine
2 tsp turmeric powder
½ tsp garlic powder
¼ cup whole oats
1 Tbsp almond butter
1 large, red beet
1 large avocado
Juice of one lemon
Salt and pepper
In a skillet, heat two tablespoons of the canola oil over medium-high heat. Sauté the onion, seasoned with salt and pepper, for five minutes. Add the garbanzo beans and the white wine to the pan and let bubble until the liquid is gone. Stir in the turmeric and garlic powder.
Transfer the mixture to a food processor, along with the oats and the almond butter, and process until smooth.
Grate the beet and add to the food processor with the rest of the ingredients and season with salt and pepper. Pulse the food processor a few times, just until the grated beets are combined with the garbanzo mixture.
Remove the mixture from the food processor and form four patties.
Heat the remaining tablespoon of oil in the skillet and cook patties 5 minutes per side, until golden on each side and warm in the middle.
Smash the avocado with the lemon juice, salt, and pepper.
Serve beet burgers on a toasted whole-grain bun or over a salad with the avocado smash on top.