Beetroot Burger

Method

1. Place the rice in a saucepan with 1.5 cups of water. Cover with a lid and bring to the boil, simmer for 30 minutes or until cooked, then leave for 5-10 minutes with lid off to let any moisture escape.
2. Meanwhile, drizzle a generous glug of oil in a frying pan. Once hot, add the onion and cook until tender. Add the garlic and beetroot, and cook for a further 2 minutes.
3. Place the black beans in a large bowl and mash until only a few whole beans remain.
4. Add the rice, onion mix, walnuts, breadcrumbs, 1/2 tsp of salt and pepper, chilli flakes, paprika and cumin to the black beans. Combine the ingredients together, then shape the mixture to form 4 burgers.
5. Drizzle a generous glug of oil in a frying pan on a medium heat, and once hot, fry the burgers for 6 minutes on each side (or until nicely browned).
6. Meanwhile, cut the buns open and toast them on each side either in a toaster or under the grill.
7. Assemble the burgers using the buns, vegan mayo, avocado, lettuce, tomato and gherkin and the beetroot burger patties.