Ingredients

For the beetroot patties: 2 tbsp rapeseed oil 1 red onion, finely chopped 1 medium raw beetroot, finely grated 2 x 400g cans Coop red kidney beans, drained and rinsed 400g can Coop cannellini beans, drained and rinsed 2 large garlic cloves, finely crushed Handful flat leaf parsley, finely chopped 1 tbsp ground coriander 1 tsp ground cumin Zest of 1 lemon 50g vegan dried breadcrumbs For the slaw: ½ red cabbage, finely shredded 2 carrots, coarsely grated 1 red onion, thinly sliced Handful flat leaf parsley, finely chopped Juice of 1 lemon To serve: 6 vegan burger buns 2 ripe avocados, mashed;

Method

To make the burgers: Heat 1 tbsp of the oil in a large frying pan over a high heat and fry the onion for 3 mins, until starting to soften Add the beetroot and beans and fry for 5-8 mins, tossing frequently, until the beans start to crisp Tip the beetroot mixture into a food processor with the remaining burger ingredients Blend until it starts to stick together, but still has some texture Shape into six burger patties and place on a baking tray Chill in the fridge for 1 hour Meanwhile, mix together all the ingredients for the slaw in a large bowl and set aside Brush the burgers with the remaining 1 tbsp oil and fry for 8-10 mins each side, until piping hot and lightly charred Cut the buns in half and lightly toast under the grill Spoon some of the slaw onto the buns, top with the burgers, then finish with the mashed avocado Serve with any remaining slaw on the side