1 x 390-gram tin chickpeas, drained
½ red onion, chopped roughly
3 cloves garlic
2 small eggs
1 ⅓ cups rolled oats
100 grams roughly chopped feta
2 teaspoons cumin
1 teaspoon ground coriander
sea salt and freshly ground black pepper
350 grams grated beetroot
¼ cup good-quality egg mayonnaise
1½ tablespoons cider vinegar
¼ white cabbage, shredded
1 large or 2 small fennel bulbs, finely sliced
1 tablespoon black sesame or poppy seeds (optional)
6 burger buns
3 tablespoons high-heat cooking oil
2 cups salad greens
2 avocados, sliced
3 tablespoons mayonnaise extra for bun bases (optional)
Put chickpeas, onion, garlic, eggs, oats, feta and spices in a food processor and whiz to a smooth paste. Tip into a large bowl and stir through beetroot until well combined. Leave to sit for at least 40 minutes before shaping into 7 patties. Refrigerate patties while making the slaw.
Whisk mayonnaise with vinegar in a large bowl and season with salt and pepper. Toss through cabbage and fennel and sprinkle with poppy seeds, if using.
Heat the oven grill and lay out 7 halved buns on an oven tray. Heat oil in a large frying pan and cook beet patties 3–4 minutes each side until cooked through.
Grill buns and serve patties on buns, loaded with salad greens, avocado and slaw.