Steam the beets in a steamer or over the stove for 25 to 30 minutes, or until fork-tender.

While the beets are steaming, add the lentils and water to a medium saucepan. Bring to a boil, reduce heat, and simmer, uncovered, for 10 to 12 minutes, or until just tender, stirring occasionally. If needed, add more water to keep the lentils submerged. Strain and set aside.

Meanwhile, heat the olive oil over low heat in a large sauté pan. Add the onion, shallot, garlic, 1 tablespoon of the coconut sugar, paprika, onion powder, garlic powder, and allspice. Increase the heat to medium-low, and cook for 8 minutes or until the onions are soft and light golden brown, stirring occasionally. Let cool slightly.

Add the steamed beets, cooked lentils,½ cup of the rolled oats, BBQ sauce, apple cider vinegar, minced chipotle peppers, sea salt, and black pepper to a food processor. Pulse 20 to 25 times, or until the mixture the beets are roughly chopped and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing. You want a bit of chunky texture, so be careful not to over-process.

Transfer the mixture to a large mixing bowl, and add the reserved ¾ cup rolled oats, the cooked onion mixture, the remaining 1 tablespoon coconut sugar, sunflower seeds, and hemp seeds. Thoroughly stir to combine, ensuring all ingredients are evenly dispersed. The mixture should be quite damp but able to hold its shape.

Chill the mixture for at least 30 minutes (to make it easier to handle).

About 10 minutes before you're ready to form the patties, preheat the oven to 400F. Line a large baking sheet with parchment paper.

Use a ½-cup measuring cup to scoop out ½ cup of the mixture. Form the mixture into a patty that is 1-inch thick and about 3 inches in diameter, and transfer to the lined baking sheet. Repeat with the remaining mixture. You should have 8 patties.(Note: the uncooked mixture is damp and can be a bit challenging to form into patties, but I promise they're worth the effort.)

For more tender burgers (this is how I prefer them): Bake the patties for 23 to 25 minutes, or until the bottoms are light golden-brown and they feel gently set but not firm. For firmer burgers: Bake the patties for 28 to 32 minutes, or until the bottoms are deep golden brown.

Remove from the oven and cool completely on the pan before moving. They'll continue to firm up as they cool.

If you're making the caramelize onions, I recommend preparing them while the burger mixture is chilling. Heat the oil in a large skillet over medium heat. Add in the onions and coconut sugar and cook for 10 to 15 minutes or until caramelized, stirring occasionally.

Place each patty on a bun, slather with a bit of BBQ sauce, and top with the caramelized onions (if using). Serve immediately.