Portobello Mushroom Burger

- 420g / 15oz drained and rinsed Black beans
- 1 small peeled and diced Beetroot
- 50g / 1.76oz quick-cook or rolled Oats
- 1 peeled and finely chopped Garlic clove
- 1 finely chopped Red onion
- 1 tsp Curry powder
- 1/2 tsp Sea salt
- 1 tbsp Olive oil
- 1 sliced Tomato
- 4 Lettuce leaves

1. Add 420g/15oz drained and rinsed Black beans, 1 small peeled and diced Beetroot, 50g/1.76oz quick-cook or rolled Oats, 1 peeled and finely chopped Garlic clove, 1 finely chopped Red onion, 1 tsp Curry powder and 1/2 tsp Sea salt to a food processor.
2. Pulse until finely chopped and mixture sticks together.
3. Shape into burgers and cool in the fridge.
4. Cook in a pan with 1 tbsp Olive oil over medium heat for 5 minutes per side.
5. Assemble burgers with 1 sliced Tomato and 4 Lettuce leaves.