INGREDIENTS (SERVES 6)

Burger Patties

• 600g raw beetroots, peeled and grated

• Grated zest and juice of 2 unwaxed lemons

• A small bunch of spring onions, trimmed and thinly sliced 

• 2 tsp fennel seeds

• 3 garlic cloves, finely chopped

• A small bunch of mint, leaves stripped and finely chopped

• 6 tbsp plain flour

• 2 large eggs

• Olive oil, for frying

• Cracked black pepper, to taste

To Serve

• Hummus

• Pickled gherkins 

• Mixed salad

• 6 burger buns

METHOD

Patties

Preheat oven to 200°C/
Fan 180°C/Gas 6

Wrap the beetroot in a tea towel or piece of muslin and squeeze to remove as much juice as possible.

Put it in a bowl, add lemon juice, a pinch of salt and leave to sit for 1 hour, then strain, return to the bowl and add spring onion, fennel seeds, garlic, mint and lemon zest.

Add 3 tablespoons of the flour and the eggs. Mix until combined.

Form into 6 patties then coat them in the rest of the flour.

Heat a large frying pan over a medium-high heat, add splashes of olive oil, then fry the patties for 4 minutes on each side. 

Transfer to a baking tray and pop in the oven for 10–15 minutes until the outside is crisp

Assemble

Place hummus, pickles and salad on the base of each bun, then add a beetroot patty and the lid

For more recipes like this, get your hands on a copy of Second Helpings by Liam Charles – available now on Amazon.