Beetroot burgers

Ingredients

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Red Onion

  1 medium onion

  1 serving or 100g

• Garlic

  Raw

  1 clove or 3g

• Beetroot

  Cooked, vacuum packed - Tesco

  4 beetroot or 220g

• Rolled oats

  Plain, dry oatmeal

  75g

• Cannellini Beans in Water

  Tesco

  400g

• Burger Buns

  Enriched Hamburger, Sliced - Hannaford

  4 roll or 204g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Tomatoes

  Red, ripe, raw, year round average

  4 slice, medium or 80g

• Cheddar or colby cheese

  Low fat

  4 slice (1 oz) or 112g

• Pickle relish

  Hot dog

  4 tbsp or 60g

• Potato

  Flesh and skin, raw

  4 Potato small or 680g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. 1. Heat 1tbsp olive oil in a frying pan, then add the spices and cook for a minute. Add the onion and garlic and cook over a medium heat for 5 mins, until softened and translucent.
2. 2. Blitz cooked onion, garlic and spices in a food processor along with the rest of the burger ingredients, and pulse until well combined. Season the mixture well with salt and freshly ground black pepper, then shape into 4 burgers and leave to chill in the fridge for 30 mins.
3. 3. Place the burgers on a lined baking sheet, drizzle with a little olive oil and bake in the oven at 180C for 20-25 mins, until just firm.
4. 4. Serve the cooked burgers on lightly toasted burger buns with the mayo, ribboned vegetables, and fresh mint leaves.
5. Make wedges also