Adapted loosely from The Kitchn If you don't have 8 hours to soak your beans, you can cover them in boiling water and let them sit for 1-2 hours, or just cook them from dried; they will take a bit longer to cook. I like to cook my own beans, as directed below, but you can try using canned or jarred ones if your prefer; these tend to be firmer and may cause the burgers to not hold together as well. The half cup of dried beans that I cooked yielded 1¼ cups of cooked beans, but you can throw the whole can in, which should contain about 1½ cups. In that case, you won't need the bay leaf. I'm guessing that you could omit the egg and substitute 1-2 tablespoons of ground chia or flaxseed mixed with ¼ - ½ cup warm water for a vegan option, though I have yet to try this myself. And if you don't have quick oats, try whizzing regular oats in a coffee grinder to break them up a bit. Since beets can vary greatly in size, I recommend weighing your beets prior to grating - they should be 10 ounces in all. These burgers are pleasantly tender, but if they don't hold together well enough to fry them, try adding an extra egg, more quick oats, or some ground flax or chia seed to the burger mixture. A rest in the fridge will also help them hold together better. The quinoa, chickpeas and vegetables can all be cooked a day or two ahead of time. The burger mixture keeps well for several days in the fridge for on-demand burgers; you can also freeze the fried patties. These are heavenly on homemade Honey Oat Beer Buns, but feel free to use your favorite store-bought buns, or eat the patties atop a salad instead.