Donna Hay’s Best Veggie Burgers

Ingredients

• One 14-ounce can (400g) black beans or red kidney beans, rinsed and drained
• 1 cup (150g) firmly packed grated carrot (about 1 carrot)
• 1 cup (150g) firmly packed grated beet (about 1 medium beet)
• 2 tablespoons black chia seeds
• ½ cup (140g) crunchy peanut butter
• 1 teaspoon ground cumin
• 1 teaspoon smoky sweet paprika
• ½ cup (12g) fresh parsley leaves
• Sea salt
• freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 4 seeded rolls or burger buns, halved
• 4 Romaine lettuce leaves
• 8 small slices cheddar cheese
• 2 tomatoes, sliced
• ⅓ cup (100g) mayonnaise or relish
• 4 large dill pickles, quartered lengthways