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