(Vegetarian) Moroccan Spice Veggie Burger

Using a potato masher or a fork, mash the kidney beans as much as you can. Add the garlic, Souk Market spice blend (use suggested amount), 1/2 the parsley, the sesame seeds, salt (use suggested amount), egg and fine breadcrumbs (use suggested amount) to the large bowl with the kidney beans. Mix well then shape the bean mixture into patties slightly larger than your buns (you should get 1 patty per person). Set aside on a plate, ready to cook.

In a small bowl, combine the mayonnaise and beetroot, walnut and pomegranate dip. Set aside.

Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Cook the patties for 4-5 minutes on each side, or until golden on the outside and firm.
TIP: Don’t be tempted to flip your veggie patty early, letting it form a crust will prevent it from breaking apart when you flip it! In the last 5 minutes of the veggie patty cooking time, place the bake-at-home burger buns directly onto a wire rack in the oven for 3 minutes, or until heated through. Slice in half.

While the patties are cooking, combine the vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Reserve 1/4 of each of the tomato, cucumber, carrot and cos lettuce for the burgers, and add the remaining to the medium bowl, along with the parsley. Toss to coat. TIP: Toss your salad just prior to serving to prevent soggy leaves.