Vegan Beetroot Burger

Instructions

Saute the onion in a frying pan using olive oil. Add a pinch of salt and pepper and when the onion begins to soften, increase the heat and add the mushrooms.

Sprinkle another pinch of salt and pepper on to the mushrooms, cook until they start turning brown. This should take around 3 minutes.

Remove from the heat, add the black beans and roughly mash. Make sure you leave some texture.

Tip the mixture in to a mixing bowl, add the cooked quinoa, cooked chickpeas, shredded beetroot, beetroot powder, cumin, chilli powder and smoked paprika. Stir until the ingredients are combined.

Add the ground walnuts, mix and place in the fridge for half an hour.

Preheat the oven to 190C, line a baking tray with baking paper and form the mixture in to eight burger patties.

Place the burgers on to the baking paper, brush with olive oil and bake for 20 minutes. Carefully flip the burgers over and cook for a further 20 minutes or until cooked all the way through.

Serve inside a burger bun with mixed greens and avocado.