James May's veggie burgers

Serves 6

For the burgers:

• 400g tin red kidney beans

• 1 onion

• 150g mushrooms

• 2 tbsp olive oil

• 160g cooked beetroot, grated

• 20g chopped parsley

• 130g apple & herb stuffing mix

• 2 tbsp nutritional yeast

• Salt

• Black Pepper

To serve with: 

• 8 rolls toasted

• Little gem lettuce

• Vegan mayo

• Sliced tomatoes

• Relish

Method

1. Drain and rinse the kidney beans before roughly chopping and blitzing them in a food processor until fine.

2. In a frying pan, add 2 tbsp of olive oil. Fry the mushrooms and onion for a few minutes until soft.

3. Add the mushrooms, onions and beans into a bowl along with grated beetroot, the stuffing mix, parsley, and nutritional yeast. Then season. 

4. Squish the mixture together, either with a masher or with your hands, before dividing the mixture into six individual burger shapes.

5. Heat a non stick pan on a low heat, add a little oil and fry the burgers in batches for around 5 minutes on each side until golden.

6. Serve the burgers in the toasted rolls with lettuce, mayo and sliced tomatoes.