Cook quinoa according to packet instructions.
Heat a large frying pan over medium-low heat and add a bit of olive oil. Once hot, add the onion and sauté, seasoning with a pinch of salt and pepper.
When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions until slightly browned and fragrant – about 3 minutes.
Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
Transfer the mixture to a mixing bowl and add the cooked quinoa, beetroot, spices, Live Longer Cricket Flour, sun dried tomatoes and stir.
Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties.
Form mixture into 8 patties and set in the fridge to chill for 1 hour.
Brown in a frying pan over medium heat lightly coated with olive oil. Cook until brown on both sides (about 3-4 minutes each).
Serve in hamburger buns, lettuce cups, or on top of a salad