Shred the raw beets using a box grater or food processor. Finely dice the mushrooms, shallot, garlic, and poblano pepper.

Heat a nonstick skillet over medium heat. Add the shallot, garlic, and poblano. Cook 3–4 minutes, until softened.

Add the diced mushrooms and cook another 5–7 minutes, until most of the moisture has evaporated.

Remove from heat and let cool slightly.

In a large mixing bowl, combine the shredded beets, the sautéed vegetable mixture, oat flour, whole oats, paprika, and a pinch of salt and pepper (if using).

Use a spatula or clean hands to mix until the mixture holds together when pressed. Let it rest 10 minutes so the oats can absorb moisture.

Divide the mixture into 4 large or 6 smaller patties. Press firmly to shape them so they don’t crumble.

Stovetop: Heat a wide nonstick skillet over medium. Lightly spray or wipe with oil (optional). Cook patties for 4–5 minutes per side, until browned and firm.

Oven: Preheat to 400°F (205°C). Line a baking sheet. Bake patties for 20–25 minutes, flipping halfway, until the edges are crisp.

Let patties cool for 5 minutes to firm up. Serve on buns or bowls with your favorite toppings—greens, avocado, pickled onions, or a smoky vegan aioli.