Bean and beetroot mushroom burgers

serves / 4 prep / 5 minutes cook / 12 minutes

Ingredients 400g can red kidney beans, rinsed, drained 2 tsp Mexican spice seasoning 2 green shallots, finely chopped 1 egg, lightly whisked 1 small beetroot, peeled, coarsely grated 8 large field mushrooms, stalks removed 250g fresh buffalo mozzarella 20g salad leaves Sour cream, to serve 1 avocado, sliced Fresh coriander leaves, to serve

1. Place the beans in a large bowl and roughly mash. Add seasoning, shallots, egg and beetroot. Season. Stir until just combined. Divide the mixture into 4 patties.

2. Heat a large non-stick frying pan over medium heat. Spray with oil. Place the patties in the pan and roughly flatten. Cook for 2-3 minutes, each side, or until golden and heated through.

3. Meanwhile, preheat the grill. Place mushrooms on a grill tray and spray with oil. Cook under the grill, stalk side down, for 1-2 minutes or until lightly golden. Turn and cook the other side for 30 seconds. Add cheese to 4 of the mushrooms and cook for a further 1-2 minutes or until the cheese is golden and bubbling. Transfer to serving plates.

4. Top the cheese-filled mushrooms with the salad leaves, a patty, sour cream, reserved tomato, sliced avocado and coriander. Top with remaining mushrooms.

TIP: You can make the patties up to 1 day in advance. Reheat in the microwave until heated through.