These vibrant, fiery beetroot patties take veggie burgers to a whole other level. Stack them up with creamy avocado, juicy sundried tomatoes and pickled gherkins for a sensational main.
- Peel and finely grate the beetroot. Put in a cloth over the sink and squeeze out as much moisture as possible (there will be quite a lot), then transfer to a clean bowl. You should have around 150g (5oz) dry grated beetroot.
- Add the puy lentils to the bowl and finely grate in the garlic. Add the chilli flakes and season. Whizz the oats in a food processor, then add to the bowl with the beaten egg. Use your hands to combine the mixture thoroughly. Divide into 4 evenly sized patties, taking care to really press them together.
- Heat the oil in a large, nonstick frying pan over a medium-low heat. Fry the patties for around 15 minutes, turning halfway through.
- To construct each burger, layer rounds of pepper on the base of each bun, then top with a burger. Add the avocado slices, tomatoes, gherkins and cress on top. Finish with the bun lid and secure with a wooden skewer, if you like.
Tip: Make this recipe vegan by combining 2 tbsp milled flaxseed with 5 tbsp water - leave to stand for 5 minutes, then use instead of the eggs.
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