Beetroot & kidney bean burgers

Grated allotment beetroot gives these crisp-edged kidney bean burgers a deep colour and earthy sweetness. Oats and flax bind the mixture without egg.

Ingredients

• 250g, peeled and coarsely grated Beetroot
• 1 x 400g tin, drained and rinsed (about 240g drained) Kidney beans
• 60g Rolled oats
• 1 small, about 80g, finely diced Red onion
• 1 clove, finely grated Garlic
• 1 tbsp, mixed with 2 tbsp water Ground flaxseed
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 1 tbsp, plus a little for the tray Olive oil
• 1/2 tsp Fine salt
• 1/4 tsp Black pepper
• 4, to serve Wholemeal burger buns
• 4, to serve Lettuce leaves
• 1, sliced, to serve Tomato

Method

1. Heat the oven to 200°C (180°C fan) and line a baking tray. Stir the ground flaxseed and water together and leave for 5 minutes to thicken.
2. If the grated beetroot is very wet, squeeze it gently in a clean tea towel. Mash the kidney beans in a bowl until most are broken down but a few small pieces remain.
3. Add the beetroot, oats, onion, garlic, flax mixture, cumin, smoked paprika, olive oil, salt and pepper. Mix until evenly combined, then leave for 5 minutes so the oats absorb some moisture.
4. Divide into four equal portions and press into firm patties about 2cm thick. Place on the tray and brush the tops lightly with oil.
5. Bake for 12 minutes, carefully turn with a wide spatula, then bake for another 10–13 minutes until firm, browned at the edges and hot through.
6. Rest for 3 minutes before serving in the wholemeal buns with lettuce and tomato.

Allotment tip
A firm, evenly shaped patty is easier to turn. If the mixture feels loose, add 1 tbsp oats; if it feels dry, add 1 tsp water.

Allergens: Wheat (gluten) in the wholemeal buns; check the oat packaging for gluten cross-contact.