Slice beet into slices approximately 6-7 mm thick.
Fill small saucepan halfway with water. Turn stove on high. Cover pan with lid and bring water to a boil.
Add beet slices to boiling water. Turn heat down slightly so the water doesn't boil over.
Cook beets for about 5-7 minutes.
Poke slices of beet with a chopstick or fork. When chopstick pokes through slices easily, turn off the heat and pour out the water.
Set aside in bowl and let beets cool.
Once beets are cool, put in a container with rice wine vinegar. Cover and keep in the refrigerator for at least 10-15 minutes.
On a cutting board, finely chop yellow zucchini, red pepper, yellow pepper, carrots, green zucchini, and apple.
Put each chopped vegetable into an individual bowl. Cover and keep in the refrigerator.
Chop onion, shiitake mushrooms, and persimmon into small chunks (about 1 cm x 2 cm). Set aside in one bowl.
Turn stove on low to medium-low. Add yellow zucchini, yellow pepper, and red pepper to a small sauce pan or frypan. Stir with a spatula for about one minute to soften up the vegetables.
Remove from pan. Use spatula to put chopped vegetables onto a small plate.
Mix chopped vegetables with half of the minced chicken meat.
Add 2-3 dashes of turmeric.
Use your fingers to mix in the turmeric. Form a hamburger patty in the palms of your hands. Set aside.
Repeat steps for the second burger patty with these ingredients: green zucchini, carrot, apple, and cinnamon.
Turn stove on low to medium-low heat. Add butter to a frypan.
When butter has melted, turn fry pan in circles to coat the bottom of the pan.
Add both burger patties to the frypan.
Cook for 2-3 minutes. Once the bottom side begins to brown, flip burger patties with a spatula. Move patties to one side of the pan.
Add chopped onion to the other side of the pan. Stir regularly.
Once onions begin to soften (approximately 3-4 on low heat), add shiitake mushrooms and persimmon.
Continue to stir onion, mushrooms, and persimmon. Check on the burgers.
Add 2-3 pinches of salt to the frypan (in the toppings and on top of the burgers).
Once burgers are cooked all the way through (2-3 minutes), turn heat all the way down.
Continue to cook the toppings until onions and mushrooms have a shiny glaze. Keep warm on low heat while you complete the next steps.
Make a bed of mixed greens on the center of your plate.
Place two slices of beets on top of the greens.
Slice half an avocado while it's still inside it's skin. Slices should be about 1/2 cm.
Use a spoon to loosen avocado flesh from it's skin. Using your hands, place avocado face down on the beets and gently lift off the skin.
Press down lightly with your fingers to "collapse" the avocado (like a row of dominoes).
Use a spatula to carefully place each burger on top of the sliced avocado.
Use a spoon to carefully place mushroom, onion, and persimmon on top of the burger on top.
Garnish with a few small baby leaves on top.
Season with fresh ground pepper.
Pour olive oil on top.
Serve warm and enjoy!