The best veggie burgers  | Daily Mail Online

MAKES 4

• 1 x 400g can black beans or red kidney beans, rinsed and drained
• 150g grated carrot (about 1 large carrot)
• 150g grated beetroot (about 1 medium beetroot)
• 2 tbsp black chia seeds
• 140g crunchy peanut butter or light tahini
• 1 tsp ground cumin
• 1 tsp smoky sweet paprika
• 12g flat-leaf parsley leaves
• sea salt and cracked black pepper
• 2 tbsp extra virgin olive oil
• 4 seeded bread rolls or burger buns, halved
• 4 cos (romaine) lettuce leaves
• 8 small slices cheddar
• 2 tomatoes, sliced
• 100g mayonnaise or relish
• 4 large dill pickles, quartered lengthways

Place the beans in a large bowl and press with a fork until roughly mashed. Add the carrot, beetroot, chia seeds, peanut butter or tahini, ground cumin, paprika, parsley leaves, salt and pepper and mix to combine. Divide the mixture into 4 equal portions and shape into patties.

Heat a large nonstick frying pan over medium-high heat. Add the oil and the patties and cook for 5 minutes each side or until golden brown.

Divide the bun bases between serving plates and top with the lettuce, veggie patties, cheddar, sliced tomato and mayonnaise. Sandwich with the tops of the buns and serve with the dill pickles.

COOK’S NOTE Who doesn’t love a burger every now and again? Meat-free doesn’t have to mean flavour-free… in fact, my sons often prefer these veggie variations to traditional beef burgers. You can cook these patties on a chargrill pan or barbecue, if you wish.