Baby marrow 250g, cut lengthways into thick slices
Small handful flat leaf parsley, basil and mint each, chopped
Four wholewheat or rye burger buns halved and toasted
Start by peeling and coarsely grating the beetroot. Use your hands to squeeze out a little bit of the liquid. In a separate bowl, mash the kidney beans and add to the beetroot, together with the hemp seeds and ground spices. Add a healthy sprinkle of salt and pepper. Shape the mixture into 2cm thick, 8cm wide patties and set aside.
Heat about 1 tbsp coconut oil in a non-stick pan and brown the patties on both sides. Place in a preheated oven of 180∞C for 10 – 15 minutes, or until cooked through and warm on the inside.
For the vegan mayo, place the soy milk in a small bowl, together with the soy sauce, half the rice vinegar and Dijon mustard. Whisk together and slowly add the canola oil, continuously whisking, forming a thick emulsion. Should you wish to have thicker mayo, add a little more oil. Season with sea salt.
Place the golden beetroot in a pot of cold, salted water and bring up to the boil. Cook until tender (this should take about 10 minutes) and peel. Slice into little half moons – each beetroot should yield about 8 pieces.
Heat a griddle pan over high heat and toss the baby marrow strips in a little olive oil and sea salt. Cook on both sides until charred.
Next, mash the avocados with the remainder of the rice vinegar, a little olive oil and salt and pepper to taste – a little chilli will also not go amiss!
Lastly, make the crispy bok choy, by tossing the stems in the coconut oil and season with salt. Place on a baking tray and in the oven with the beetroot patties, until golden and crispy.
Start assembling the burger while waiting for your bok choy, starting with a good handful of chopped herbs on the bun. Next, dollop on the avo smash, layer the baby marrow, patty and cooked golden beetroot. Add a big spoonful of mayo and serve immediately with the bok choy, sprinkled with nutritional yeast.