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1
In a large bowl, mash the chickpeas. You want some large-ish pieces in there for texture, but nothing so big that the patty won't hold. Add the quinoa tabbouleh, chickpea flour, egg, paprika, cayenne, garlic, onion, and mint. Add salt to taste. Divide the mixture into eight, and pat each portion into a round, flat patty.
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2
Heat a cast-iron or non-stick skillet. Spray with some oil and, when hot, place the burger patties on it, at least an inch apart. Cook for a few minutes until the underside is golden brown, then flip over and continue cooking the other side.
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3
Pit peaches and thinly slice cross-wise into 8-10 pieces each. Spread across a coconut-oil-brushed baking sheet. Sprinkle with cinnamon and bake at 400 degrees Fahrenheit for 8-10 minutes, until softened and delicately browned.
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4
Add the beets, vinegar, brown sugar, and onion to a large saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and cook for 25 minutes, until beets are tender. Remove saucepan from heat and puree with remaining ingredients. Add water gradually until desired consistency is achieved (a food processor will work best for a creamy texture). Taste and adjust seasoning, if necessary.
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5
To assemble: Spread bottom half of a toasted bun with beet ketchup. Top with chickpea patty, a handful of fresh microgreens, a few roasted peaches, and a few Gordy's Pickle Jar Sweet Pickle Chips. Top with top half of toasted bun.
