Kidney bean and beetroot burgers

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 1 can kidney beans, 425 g, drained
• 1 cup finely grated raw beetroot
• 1/4 cup chopped red onion and 3 garlic cloves
• 1 tsp dried thyme and 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp ground flaxseed and 2 tbsp tahini
• 1/3 cup quick oats
• Vegetable oil for frying
• 120 ml vegan mayonnaise
• 1 tbsp vegan sriracha and 1 tbsp agave syrup
• 2 tsp lemon juice and 1/2 tsp garlic powder
• 4 vegan burger buns
• Lettuce, tomato, red onion and avocado, to serve

Step-by-step method

1. Drain beans and mash in a bowl, leaving no whole beans. Peel and finely grate beetroot.
2. Add beetroot, onion, garlic, thyme, paprika, salt, flaxseed, tahini and oats; mix thoroughly.
3. Divide into 4 portions and shape patties 8–10 cm wide and about 1.3 cm thick.
4. Mix mayonnaise, sriracha, agave, lemon and garlic powder for the sauce.
5. Heat a little oil over medium heat and fry burgers for about 4 minutes per side, turning carefully.
6. Serve in buns with the sauce and your chosen vegetables.