Beet Burgers

2 tablespoons flax seeds 
1 tablespoon water 
1 cup roughly chopped, peeled beets (about 1 medium-large beet) 
1 can canellini beans, drained and rinsed 
1/4 cup fresh basil leaves 
1 large clove garlic
1/4 teaspoon sea salt 
pinch of freshly cracked pepper 
favorite cheese for topping (optional) 
4 brioche rolls (or gluten free hamburger buns such as Udi's) 
1 large tomato, sliced 
1 small yellow or red onion, sliced 
sliced pickles 
1 large avocado, sliced 
2 cups arugula
favorite salad dressing (a creamy vinaigrette recommended. I used Light Champagne Vinaigrette from Trader Joe's) 

Place the flax seeds and water in a blender or food processor and pulse a few times. The flax will help bind the mixture. Add the beets, beans, basil, garlic, salt and pepper and pulse until the mixture is combined and all the ingredients are coarsely to finely chopped. Remove mixture and form into patties. 

Heat a frying pan over medium high heat and coat with cooking spray. Cook patties for 5 minutes, then gently flip over and top with cheese if using. Cook another 5 minutes. 

Meanwhile, cut rolls in half crosswise and toast under a broiler or in a toaster. Place patties on bottom buns and top with tomato, onion, pickles, avocado and greens. Drizzle dressing over the greens or on the cut side of the top bun.