35min · 8 servings For the beet puree: • 1 (15.5-oz) can sliced beets For the burger: • 3 Tbsp refined coconut oil • 1 small red onion, minced • 1.5 tsp fresh minced ginger • 2 large cloves garlic, minced • 2 Tbsp vegan bouillon powder • 1 tsp ground black pepper • 1 1/4 cup dry TVP (Textured Vegetable Protein) • 1 cup beet puree • 1/2 cup teriyaki sauce • 2 Tbsp soy sauce • 1 Tbsp chopped scallions • 1/2 cup vital wheat gluten or chickpea flour For the spicy teriyaki mayo: • ¼ cup vegan mayo • 2 Tbsp teriyaki sauce • 1 Tbsp sriracha For serving:  • Sliced red onion • Pineapple slices • Lettuce • Hamburger buns