Beetroot and Bean Burgers

Make a ‘flax egg’ by mixing the flaxseed and water together and leaving aside to form a gel
Pour a splash of olive oil into a large frying pan and bring to a medium heat
Add the onion and sautée until soft
Add the mushrooms and cook for about two minutes
Mix the garlic in and stir for another half a minute, until fragrant but not browning
Remove the onions, garlic and mushrooms from the heat and tip them into a large mixing bowl
Add the black beans and mash to desired consistency
Add the cooked quinoa, cooked beetroot and all the herbs and spices. Season well
Mix all ingredients together until they’re thoroughly combined. If it feels too loose, add the ‘flax egg’ to bind it together better. If you prefer a chunky burger, mix by hand, and if you prefer a smoother taste, use a food processor
Using your hands, form 1-inch-thick circular patties from the mixture and pop into the fridge to set for half an hour
Preheat the oven to 180°C / 350°F / gas mark 4
Pour the remaining olive oil into an oven-proof pan and bring to a medium heat
Cook the patties for about three minutes on each side until crispy and then pop the pan in the oven for a further five minutes to ensure they’re piping hot throughout
Serve with accompaniments of your choice, such as burger buns, vegan cheese and fresh salad