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Preheat the oven to 350°F. Place the Chef Urbano Red Quinoa in a fine-mesh strainer, and rinse well under cold water. Soak before for 10 minutes. Drain well and place in a heavy bottom pot.
Add 1 cup of water and bring to a boil. Cover, simmer and cook for approximately 15-20minutes or until all the water has been absorbed. Use a fork to fluff up the quinoa. In a medium bowl combine the beet, quinoa, beans, egg yolk, ricotta, garlic, parsley, oats, Chef Urbano Himalayan Pink Salt, pepper, mustard, Chef Urbano Sweet Smoked Paprika, cumin, and coriander. Mix it well. Divide the mixture into four balls. Line a baking tin with parchment paper. Place the balls on the prepared tin and flatten them. Handle them delicately. Brush with 1 tsp of olive oil and bake in preheated oven for 15 minutes.
Meanwhile make the zucchini fries. Peel the zucchini. Cut them in half lengthwise and remove the seeds. Slice the zucchini into 0.6×0.6×5 cm (1/4×1/4×2 inch) pieces.
Combine the Chef Urbano Hot Smoked Paprika, Parmesan, cornmeal, salt, and garlic on a pie plate. Beat the egg whites on another pie plate. Line a large baking sheet with parchment paper. Dip the zucchini fries into the egg whites, then press them into the cheese corn mixture. Place zucchini slices on a prepared baking sheet, and brush them lightly with olive oil. When the burgers are done, take them from the oven and set them aside. Place the zucchini fries in the oven and bake for 20 minutes or until golden brown. And finally, make the guacamole sauce. Place all the ingredients in a bowl and coarsely mash with a fork. Set aside.
When zucchini fries are done, take them from the oven. Place the burgers in the buns along with guacamole sauce, slices of tomato, onions, and lettuce, and serve with zucchini fries.
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