Beetroot Quinoa Burgers With Avocado Smash | Donna Hay

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 teaspoon fennel seeds
• 1 cup cooked black quinoa+
• 2 beetroot (500g), peeled and grated
• ½ cup (50g) quinoa flakes
• ½ cup dill sprigs
• 1 egg
• ½ cup (65g) white spelt flour
• sea salt and cracked black pepper
• 2 small avocados, chopped
• 100g feta, crumbled
• 1 tablespoon lemon juice
• 6 wholegrain rolls, halved and toasted
• 1 cup (40g) alfalfa sprouts
• 4 dill pickles, thinly sliced, plus extra to serve