Stacked Vegan Beet Burgers

Preheat the oven to 180°C

Scrum the beetroots and wrap tightly in foil

Place on a baking sheet and bake in the oven for 35 minutes

In a shallow frying pan heat a little oil and fry off the mushrooms, add in the chopped garlic towards the end of cooking

Remove from the heat and cool, draining off any cooking liquid and retaining

Remove the beetroots from the oven and cool

Peel the beetroots and roughly chop

Put the beetroots, mushrooms and garlic mix in the food processor and chop (but not to a puree)

Add the beans, smoked paprika, cumin and season lightly

Remove from the blender into a bowl. Add in the gluten free flour and a little of the mushroom juice

Mix through to form a firm mixture (allow to stand before adjusting with more juice or flour)

Form into patties (it will make between 6-8 depending on the size) and chill before cooking

To cook bake in the oven at 200°C for 20 minutes until hot throughout

Assemble the burger with the Lion Premium Vegan Mayo on the crown, then lettuce, tomato and the beet burger. Add a slice of Vegan Mozzarella cheese if desired