Vegan Cheeseburger

Ingredients

• 420g / 15oz drained and rinsed Black beans
• 1 small peeled and diced Beetroot
• 50g / 1.76oz quick-cook Oats
• 1 clove peeled and finely chopped Garlic
• 1 finely chopped Red onion
• 1 tsp Curry powder
• 1/2 tsp Sea salt
• 1 tbsp Olive oil
• 4 large Portobello mushrooms
• 4 store-bought Vegan 'beef' burgers
• 4 slices Vegan Cheddar-style cheese
• 4 tsp Dijon mustard
• 4 tsp Vegan mayonnaise
• 4 tsp Tomato sauce
• 1/2 sliced Red onion
• 4 halved Vegan burger buns
• 1 sliced Tomato
• 4 Lettuce leaves

Preparation

1. Add 420g / 15oz drained and rinsed Black beans to a food processor or blender and combine with 50g / 1.76oz quick-cook Oats, 1 small peeled and diced Beetroot, 1 peeled and finely chopped Garlic clove, 1 finely chopped Red onion, 1 tsp Curry powder, and 1/2 tsp Sea salt. Pulse until finely chopped.
2. Shape mixture into 4 burgers.
3. Cook the burgers in 1 tbsp Olive oil over medium heat for 5 minutes on each side. Remove from heat.
4. Cook 4 large Portobello mushrooms or 4 store-bought Vegan 'beef' burgers with 4 slices of Vegan Cheddar-style cheese in a pan with a little Olive oil.
5. Assemble burgers: Spread 4 tsp of Dijon mustard, 4 tsp of Vegan mayonnaise, or 4 tsp of Tomato sauce on 4 halved Vegan burger buns. Add the burgers and top with 1/2 sliced Red onion, 1 sliced Tomato, and 4 Lettuce leaves. Serve.