Rinse the sprouted einkorn under cold water then add it to a pot along with 3 cups of water. Bring to a boil and cook for 20 minutes. In a small bowl, add the ground flax seeds and water. Stir and set aside. In the meantime, heat the extra virgin olive oil in a pan, add the onions and cook for 5-6 minutes until trans- lucent but not brown. Add the walnuts, chili powder, paprika, salt and rolled oats to the food processor.

Blend for 1 minute until all the ingredients are well chopped. Pour this mixture into a large bowl. When the farro is ready, drain, and add it to the food processor along with the cooked beets and cannellini beans

Mix for 1 minute until well combined. Add this mixture along with the flaxseed mixture to the large bowl and stir with a wooden spoon. If the mixture seems too sticky, blend 1/2 cup more oats and add it to the mixture (you could also use bread crumbs).

Divide the mixture into patties the size of your buns. (It will make 6 large patties). Sprinkle on top salt and freshly cracked black pepper.

Add 1 tablespoon of extra virgin olive oil to a large skillet, wait until the oil is hot, then add 3-5 patties to the skillet. Let them cook over medium heat for 2-3 minutes. If they are starting to brown too quickly, lower the heat. Carefully flip the vegan burgers and cook for another 2-3 minutes.

Make the vegan yogurt sauce: add the soy yogurt, parsley, chives, salt and pepper to a small bowl. Stir well and store in the refrigerator until ready to serve. To plate: toast the buns, spread some of the mashed avocado on the bottom of the bun. Top with the vegan burger, a dollop of vegan yogurt, some salad and the top part of the bun. Enjoy!