Epic Bean Burger with Herb Yoghurt, Beet & Carrot Slaw with Mixed Seeds

Make Bean Patty Mix:

Place spring onion in a food processor and whiz until finely chopped (alternatively you can finely chop by hand). Drain and rinse beans, adding ⅔ of the beans and cumin & paprika and whiz until combined. Add remaining beans, and pulse very briefly so the texture remains a little coarse.

Shape & Cook Bean Patties:

Add ½ the seed mix and mix through. Divide bean mixture into 2 balls and flatten into 2 cm-thick patties. Heat olive oil (enough to cover base) in a non stick pan over medium heat. Cook the patties for 4-5 minutes each side or until lightly charred and cooked through. Drain patties on paper towel and keep warm.

Prepare Slaw:

Meanwhile, wash the fresh produce. Peel and grate carrot and beetroot. Pick parsley leaves (discarding stalks) and roughly chop. Zest lemon and cut into wedges. Combine grated beetroot and carrot in a bowl with 1 TBS olive oil (extra virgin if you have it) and a squeeze of lemon juice and remaining seed mix. Season with salt and pepper and toss well.

Make Herbed Yoghurt:

Combine yoghurt, lemon zest and parsley in a bowl and season with salt and pepper to taste.

You Plate It:

Cut buns in half. Dollop a little herbed yoghurt onto the base of each bun and top with baby spinach & rocket and bean patty. Top with a little carrot & beetroot slaw, crumble over fetta, then finish with another dollop of the yoghurt and the bun tops. Serve with any remaining baby spinach & rocket and slaw on the side. Enjoy!