vegan beet burgers with sweet chili slaw

Serves: 4

Ingredients:
1 can kidney beans, rinsed
⅓ cup walnuts
2 teaspoons low-sodium soy sauce, divided
1 teaspoon ground pepper
½ teaspoon chilli powder
½ teaspoon salt
⅓ cup shredded red beet
¾ cup precooked brown rice
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 ½ cups coleslaw mix
1 tablespoon extra-virgin olive oil
4 whole-wheat hamburger buns, toasted

Method:
place kidney beans, walnuts, 1 teaspoon of soy sauce, pepper, chilli powder and salt in a food processor. pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. transfer to a bowl and add beet and rice; stir well to combine. refrigerate for 1 hour.
meanwhile, whisk chilli sauce, vinegar and the remaining 1 teaspoon of soy sauce in a medium bowl. add coleslaw mix; toss to coat. set aside.
shape the beet mixture into 4 patties. heat oil in a large nonstick skillet over medium-high heat. add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. carefully flip and cook until golden brown, 2 to 4 minutes more.
serve the burgers on buns with the sweet chili slaw.