How to make a Vegetarian chilli burger

Vegetarian chilli burger with garlic ‘mayo’
It might feel a bit odd to knead the burger mixture with your hands, but it will come together much better than if you use a spoon. If you need to cook some thesome rice first, wash 75g basmati rice under the cold tap until it runs clear, then leave to soak in warm water for 10 minutes. Drain, put in a pan, cover with plenty of cold water and bring to a boil on a medium heat. Turn down the heat, simmer for 10 minutes until tender, then drain and leave in the sieve to cool.

Prep 20 min
Cook 1 hr
Makes 8

1 x 400g tin kidney beans, drained
3 tbsp rapeseed oil
1 red onion, peeled and very finely chopped
300g peppers (ie, about 2), red and green, stems, pith and seeds removed, cut into 1cm dice
3 garlic cloves, peeled and minced
1 ½ tbsp tomato puree
1 tsp hot smoked paprika
1 tsp red chilli powder
1 ½ tsp ground cumin
1¼ tsp salt
200g cooked basmati rice
60g breadcrumbs
8 good-quality burger buns

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For the garlic ‘mayo’
200g silken (or very soft) tofu, drained
1 garlic clove, peeled and roughly chopped
¼ tsp salt
2 tsp dijon mustard
1 tbsp lemon juice
Lemon zest, to taste
3 tbsp rapeseed oil