Vegan Beetroot Burger & Avocado Spread

For the burgers: HEAT skillet over medium heat. Add olive oil and finely chopped onion. Sauté for 3-4 mins, or until onion is fragrant, soft, and translucent. Remove from heat and set aside. IN A LARGE BOWL, mash black beans well with a fork, leaving only a few whole beans. Add chopped garlic cloves and mix in well. ADD Beetroot Powder, Seafood Blackening Spice Blend, panko bread crumbs, cooked rice, and sautéed onions into the black bean and garlic mixture. Mix until well combined. If dry, add extra olive oil. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed. FORM patties from mixture and transfer to a lightly-oiled, medium-hot skillet. For larger burgers, divide into 4 patties (½ cup in size), or form 8 smaller burgers (¼ cup in size). COOK for 3-4 minutes on each side, flipping gently. REMOVE burgers from heat to let cool slightly while preparing Avocado & Chile Lime Spread. For the Avocado & Chile Lime Spread: COMBINE Chile Lime Sea Salt, ripe avocados, lime juice, minced garlic cloves, pepper, and tahini into a food processor to obtain a creamy spread. Use a mixing bowl and mash with fork for a chunkier spread. PLACE burgers atop pretzel buns. Smear with Avocado & Chile Lime Spread and your toppings of choice. Enjoy!