Beetroot, Hemp Seed & Kidney Bean Burger with Vegan Mayo and Crispy Bok Choy.

Prep time: 25 minutes / Cooking time: 20 minutes / Serves four

Ingredients
For the patties
  • Four large beetroot
  • Two tins kidney beans
  • Hemp seeds 2 tbsp
  • Ground cardamom 1 tsp
  • Ground ginger 1 tsp
  • Ground galangal (or Thai ginger) 1tsp
  • Sea salt and freshly ground black pepper to taste
  • Coconut oil for cooking
For the vegan mayo
  • Unsweetened soy milk 125ml
  • Soy sauce 2 tsp
  • Rice vinegar 2 tbsp
  • Dijon mustard 1 tbsp
  • Canola oil 250ml
For the crispy bok choy
  • Bok choy (tatsoi could also work nicely) 200g
  • Nutritional yeast 2 tbsp
To assemble
  • Golden beetroot 250g
  • Baby marrow 250g, cut lengthways into thick slices
  • Two avocado
  • Small handful flat leaf parsley, basil and mint each, chopped
  • Four wholewheat or rye burger buns halved and toasted
Method
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. 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.