Make the beet puree: Dump the whole can of beets (water + all) into a blender or food processor. Fill the empty can to the brim with water and pour that in too. Then, blend on high until no chunks of beets remain. Measure out 1 ½ cups from this mixture and set it aside to use in your burger.

Start the burgers: Heat the olive oil in your wok or a large, deep saute pan on medium heat. Add the minced onions and garlic, and your seasoning (Red Robin seasoning / dried parsley / pepper / cumin). Stir to make sure everything is evenly coated and cook 3-5 minutes or until the onions are translucent and the mixture is fragrant.

Rehydrate the TVP: Add the TVP, the 1 ½ cups of beet puree, and soy sauce. Stir, cover, and allow the mixture to cook for 10 minutes, stopping once halfway through to stir.

Finish the burger mix: Remove from heat, stir in your vital wheat gluten, + allow the mixture to cool down for 5-7 minutes. When the mixture is cool enough to touch, get in there with your hands and start kneading the mixture for about 2-3 minutes.

Form the burgers: Measure out ½ cup of the mixture and use clean, dry hands to form your patties. Be sure to pack them tightly and give each burger a little extra squeeze before placing them on the baking sheet. Bake them for 20 minutes, carefully flip each burger, and bake another 20 minutes.

Serve / store: Now, it's time to have fun with toppings! Store leftovers in the fridge for a week or the freezer for up to 8 weeks.