Cook the quinoa according to pack instructions.

Slice the mushrooms and sauté in a pan for 7 minutes with 1 clove of garlic (grated), a dash of vegetable oil, salt, pepper and chopped parsley. 

Add the cooked chickpeas to the mushroom pan and cook together until tender (if needed add 1-2 tbsp of water).

Allow them to cool a bit then roughly blend the mushrooms and chickpeas. Keep the mixture a bit chunky for extra texture.

In a bigger bowl add quinoa, mushroom mixture, barbecue sauce, grated garlic clove, beetroot liquid, smoked paprika, onion powder, chili, and salt and pepper to taste.

Combine the ingredients with a spoon or by hand, then divide the resulting mixture into 4 and form the patties.

Cover a tray in baking paper, spread the olive oil and arrange the burger patties.

Cook in a 390°F/200°C pre-heated oven for 30 minutes, flipping the patties half way. Spread some extra barbecue sauce on top for extra flavour and caramelization at half time (optional). If they're still soft and not crunchy, bake them for an extra 10-15 minutes.

Serve the burgers with side roasted veggies or salad, or in a soft bun.