Beetroot Burger

For the burger

• 4 St Pierre Brioche Burger Buns
• 300g beetroot, cubed
• 1 tbsp olive oil
• 180g quinoa, cooked
• 1 egg
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 2 tbsp wholemeal breadcrumbs
• 1 tsp coconut oil melted
• 2 tsp lemon juice
• ¼ tsp chilli flakes

For the toppings

• Lettuce leaves
• 2 tomatoes, finely sliced
• Fresh parsley, chopped
• Guacamole
• Sweet potato fries

1. Preheat the oven at 175°C/ Gas Mark 3
2. Place the beetroot cubes in a roasting tin, toss in olive oil and roast for 30 minutes until tender
3. Remove from the oven and set aside to cool
4. Blend the roasted beetroot in a food processor and pulse two or three times
5. Transfer the beetroot into a large bowl, add all the other ingredients, stir to combine, then season to taste. If the texture is too wet add more breadcrumbs until the mixture comes together more
6. With slightly wet hands, shape the burgers and place them on a lined baking sheet
7. Bake in the oven for 30 minutes at 175°C/ Gas Mark 3, turning over halfway through
8. On the bottom of the Brioche Burger Bun, add a couple of torn lettuce leaves, a slice of tomato and some chopped parsley
9. Then place the beetroot burger on top
10. Add a thin layer of guacamole and a few sweet potato fries on top, followed by the Brioche Burger Bun top

Bon appétit!