1. Mash pinto beans in a large bowl with a wooden spoon until mostly broken down but not completely smooth. Add quinoa, walnuts, breadcrumbs, beet, egg, garlic powder, salt, and paprika and mix until well combined. Divide mixture into six portions and form each into a tightly packed patty 3 1/2" in diameter. Transfer patties to a parchment-lined baking sheet and cover with plastic wrap; refrigerate 30 minutes.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until shimmering. Add three patties and cook until browned, about 5 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining 2 teaspoons oil and patties. Transfer patties to buns and serve with your favorite toppings.

Source: Hannaford fresh Magazine, May - June 2019