Beetroot burger
Ingredients
- 1 onion quartered
- 3 tbsp olive oil plus extra for brushing
- 2 garlic cloves crushed
- 200g chestnut mushrooms
- 250g smoked or regular tofu
- 2 (about 100g) cooked beetroot (not in vinegar)
- 400g can black beans drained
- 1 tbsp tomato purée
- 2 tbsp vegan mayonnaise
- 1 tbsp miso paste
- 100g oat flour
- 2 tbsp ground flaxseed
- 50g pecans
- 200g pouch microwave brown rice cooked
- 8 cheese slices vegan if needed (optional)
- 8 burger buns split (check the label, if catering for vegans)
- tomato chilli jam (see recipe, below)
- a few crunchy lettuce leaves
- 1 avocado stoned, peeled and roughly mashed
- ½ lime juiced
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