Beetroot, black bean and balsamic burgers with sweet and sour satay

(vegan)

Serves: 4

Prep time: 30 minutes, plus resting

Cook time: 10 minutes Patties

2 tins black beans, drained

2 medium cooked beetroots - I used vacuum packed cooked ones

2 tbsp balsamic vinegar

150g rolled oats

1 tsp each paprika, ground cumin and ground coriander

1 tsp sea salt

Satay sauce

1⁄2 cup peanut butter

2 Tbsp sweet soy sauce (kecap manis)

1 1⁄2 Tbsp rice wine vinegar

Dash of hot sauce

Small garlic clove Thumb-sized piece of ginger

To serve

4 brioche buns 1⁄2 cup chutney (I used sweet capsicum)

2 cups greens such as cucumber and pea shoots

In a food processor, pulse black beans, beetroot, balsamic, oats, paprika, cumin, coriander and salt for a couple of minutes, scraping down the sides as needed, until smooth. Shape into patties and place on a lightly oiled baking tray. Refrigerate for 30 minutes. To cook patties heat enough oil to cover the bottom of a large skillet over a medium heat. When hot, add the patties. Cook about 3-5 minutes per side, until they are browned on both sides and hold together well. For the satay sauce simply whizz everything together in a food processor and set aside until ready to use. To assemble, slice buns in half and warm through. Top with chutney, cooked patties, satay sauce and greens.