The Best Vegie Burgers | Donna Hay

Ingredients

• 1 x 400g (14 oz) can black beans or red kidney beans, rinsed and drained
• 1 cup (150g/5¼ oz) firmly packed grated carrot (about 1 carrot)
• 1 cup (150g/5¼ oz) firmly packed grated beetroot (about 1 medium beetroot)
• 2 tablespoons black chia seeds
• ½ cup (140g/5 oz) crunchy peanut butter or hulled tahini
• 1 teaspoon ground cumin
• 1 teaspoon smoky sweet paprika
• ½ cup (12g/½ oz) flat-leaf parsley leaves
• sea salt and cracked black pepper
• 2 tablespoons extra virgin olive oil
• 4 seeded bread rolls or burger buns, halved
• 4 cos (Romaine) lettuce leaves
• 8 small slices cheddar
• 2 tomatoes, sliced
• ⅓ cup (100g/3½ oz) mayonnaise or relish
• 4 large dill pickles, quartered lengthways