Bunless Mexican burgers

Instructions

1. Preheat oven to 210°C. Line a large baking tray with baking paper.
2. In a bowl, combine kumara, olive oil and 3 teaspoons of the spice mix. Stir to coat. Transfer to the baking tray and arrange in a single layer. Bake for 20-25 minutes, tossing halfway through cooking, or until kumara is tender.
3. Meanwhile, in the same bowl, place onion, mince, remaining spice mix, mashed kidney beans and garlic. Mix until thoroughly combined, using your hands if needed. Divide mixture into 4 portions and shape into 10cm patties.
4. Spray a large non-stick frying pan with oil and set over a medium heat. Add the patties to the pan and reduce heat to low. Cook for 8-10 minutes, turning once, or until cooked through.
5. Divide kumara wedges among 4 plates and top with burger patties, tomato slices and beetroot. Top with rocket and serve with a little tomato salsa on the side.