Grab a large mixing bowl, add the rinsed and drained cannellini beans. Smash them using the back of a spoon or spatula.
In a food processor, chop the mushrooms and onion into small pieces. Combine with the smashed beans. Blend well.
Next, you’ll toss 4 cooked and peeled beets into the food processor, chop into small pieces. **The beets I used were each about the size of a golf ball. ** Blend well. Should be about 1/2 cup diced.
Add the chopped beets into the mushroom, bean and onion mixture, blend well.
Next, you’ll add the breadcrumbs, flour, nutritional yeast, onion powder, ground flax seeds, salt and pepper. Mix well using a spoon or spatula.
Form the mixture into burger patties. You will get about 10 slider-sized burgers. (I recommend smaller, thinner patties) If they are too thick the center is too soft.
Next, you’ll gently spray a skillet with non-stick cooking spray. Over medium heat, cook the burgers for 3-4 minutes on each side or until they are browned on the outside. Set aside once they are cooked.