Ingredients: Makes 6 patties

• 2 raw beetroots, peeled and grated
• 3 tbsp olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 courgette, grated
• 2 large carrots, peeled and grated
• 100g/3½ oz porridge oats / oat flour
• 400g tin of chickpeas, drained
• 3 tbsp tahini
• 1 large free-range egg yolk
• 4 spring onions, thinly sliced
• 3 tbsp finely chopped fresh coriander
• Salt and pepper to season

Don’t forget your Burger buns, tomato, a type of cheese (goats cheese / feta / cheddar), lettuce, and avocado too.

Horseradish or wasabi mayo also works really well here!

Method:

1. To make the beetroot burger, heat 1 tablespoon of oil in a large frying pan, over a medium heat, then add the onion and garlic, and fry for 4–5 minutes, until soft. 
2. Add the grated vegetables and cook for 5 minutes – stirring often. Drain away any excess liquid released by the vegetables.
3. Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. 
4. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper.
5. Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes before cooking. 
6. Use this time to prep your sauce / horseradish mayo / burger toppings.
7. To cook the burgers, either place in the oven for 20 minutes at 180 (fan) degrees or fry in a pan of oil, over a medium heat, for 2-3 minutes batches if necessary, until golden and hot through.
8. Serve with your choice of sides or lose the bun and simply serve with a salad.