Preheat the oven to 180’C
Wrap your beetroot in foil and roast for 1 hour
Cook your rice according to the pack instructions with the vegetable stock cube
Heat a medium frying pan and fry the onion in the oil until soft – add the garlic for a further couple of minutes.
Blend your oats until fine and then add the kidney beans and blend until you have a smooth mixture
Once your beetroots have cooked, leave to cook slightly and then peel and grate into a large bowl.
Tip the bean mix into the bowl with the remaining burger mixture and give it a good mix up until well combined.
Shape the mixture into 6 burgers and set aside.
Heat a frying pan with a splash of oil and fry the burgers for 3 minutes on each side.
Assemble your burgers in the buns with some salad and top with a good dollop of houmous or ketchup. You could even add some sweet potato wedges to the mix if you fancied.