Bake Tater Tots per package instructions until crispy.
Start the pomegranate molasses by combining the pomegranate juice, sugar and lemon juice in a saucepan over medium heat. Cook, stirring frequently, until it resembles syrup. This can take upwards of an hour. It should reduce quite substantially in volume.
Create a flax "egg" mixture by combining 1 Tbl ground flax seed and 3 Tbl Water and refrigerate this mixture for at least 15 minutes.
Meanwhile, combine the black beans, carrot, celery and onion in a food processor until finely chopped along with salt, pepper and garlic powder.
Roughly break up the baked tater tots with your fingers and fold into the mixture along with the quinoa.
Add in the flax egg mixture.
Once fully combined, add enough bread crumbs until the mixture comes together and can be easily formed into burgers. I used Italian Style bread crumbs, but I think Panko or even homemade dried bread cubes broken up would work just as well, if not better, in this burger.
Divide evenly into 4-6 burgers. Do not make too thick.
Heat a skillet on medium high heat and add the teaspoon of oil. Saute the burgers until cooked through and browned on both sides. They should be firm now and hold together well.
Serve on a bed of blanched brussel sprouts. We peeled some of the larger leaves off for presentation and halved the rest.
Spoon the pomegranate molasses over the burgers.
Top with pomegranate seeds and season with salt and pepper, to taste.