Monster Veggie Burger & Beetroot Relish

• Meanwhile, thinly slice brown onion. Using a vegetable peeler, peel cucumber into ribbons (stopping when you reach the seeds in the centre). Grate beetroot. • Drain and rinse red kidney beans and transfer to a large bowl. Lightly mash with a fork or potato masher. • Add All-American spice blend, the egg, milk, panko breadcrumbs, half the Cheddar cheese and a pinch of salt and pepper, and mix well to combine. • Shape mixture into 2 cm-thick patties (1 per person).

• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook beetroot and onion, until softened, 3-4 minutes. • Add in the balsamic vinegar, brown sugar and water and cook, stirring occasionally, until reduced, 2-3 minutes. • Transfer to a bowl, season and cover to keep warm.

• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook bean patties until browned, 3-4 minutes each side (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, sprinkle the remaining Cheddar cheese over patties and cover with a lid so cheese melts.

• Whilst patties are cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.