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Blackbean and beetroot burgers with roast onion, gherkin mayo and pickled tomatoes
Roast onion and gherkin mayo
2 medium onions
Oil to drizzle
Salt and pepper
1 gherkin, finely chopped
50g mayonnaise
2 teaspoons balsamic vinegar

Cut the onions in half and place on tin foil. Drizzle with oil and season with salt and pepper. Gather up the foil and bake for about 45 minutes in an 180oc oven or until soft and golden. Remove skins and chop onions finely. Mix with the gherkin, mayonnaise, and balsamic.

Pickled tomatoes
250g cherry tomatoes
1 teaspoon yellow mustard seeds
2 tablespoons castor sugar
75ml cider vinegar
½ teaspoon salt

Cut the tomatoes in half and place in a dish.
Toast the mustard seeds in a dry pan until they pop then add the sugar,vinegar and salt. Cook until sugar has dissolved. Cool and pour over the tomatoes. Leave to marinate for an hour.

Blackbean and beetroot burgers

1 tin blackbeans drained
250g coarsely grated raw beetroot
1 red onion, finely chopped
1 clove garlic, minced
50g porridge oats
25g breadcrumbs
1 tablespoon brown sauce
Salt and pepper to taste
Oil for cooking
100g cheese , sliced
4 baps
1 little gem lettuce shredded

Fry the onion and garlic in a tablespoon of oil until soft and golden.
Mash the blackbeans with a potato masher until quite well pulped. Mix in the onion mixture, beetroot, oats, crumbs and brown sauce. Mix together with your hands mashing the mixture together. Check seasoning. Chill for an hour. Form into 4 patties. Heat a couple of tablespoons of oil in a large frying pan and when hot add the patties and seal for a minute on each side. Lower the heat and cook for another 3 minutes each side. Add slices of cheese on top and cover for a minute until melted.
Place some mayonnaise on the bottom of the baps, top with lettuce, some pickled tomatoes, the burger and bap lid. Serve.