• 2 medium beetroots, grated
• 1 cup cooked chickpeas, mashed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup B-well Canola and Olive Oil Blend
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

• 1/2 cup B-well Original Tangy Mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• Salt and pepper to taste

• 4 whole grain burger buns
• 1 avocado, sliced
• 1 cup mixed greens (lettuce, spinach, or arugula)
• Sliced tomatoes
• Sliced red onions
• Pickles (optional)

1. Prepare the Beetroot Cutlet:

1. In a small bowl, mix ground flaxseed and water to create a flax egg. Let it sit for 5-10 minutes until it thickens.
2. In a large mixing bowl, combine grated beetroots, mashed chickpeas, chopped onion, minced garlic, breadcrumbs, and the flax egg.
3. Add cumin powder, smoked paprika, salt, and pepper. Mix well.
4. Heat B-well Canola and Olive Oil Blend in a pan over medium heat.
5. Form the mixture into patties and cook each patty for about 4-5 minutes on each side, or until they are crispy and cooked through.

2. Prepare the Vegan Mayo Sauce:

1. In a small bowl, whisk together B-well Original Tangy Mayonnaise, lemon juice, Dijon mustard, maple syrup, salt, and pepper until smooth.

3. Assemble the Burger:

1. Toast the burger buns lightly.
2. Spread a generous amount of the vegan mayo sauce on both the top and bottom halves of the buns.
3. Place a beetroot cutlet on the bottom bun.
4. Top with sliced avocado, mixed greens, sliced tomatoes, sliced red onions, and pickles if using.
5. Place the top bun on the burger.

4. Serve:

1. Serve the vegan beetroot burgers immediately, with extra vegan mayo sauce on the side if desired.

Enjoy your delicious and healthy vegan beetroot burger with the rich flavours of B-well products!