These burgers are packed with colourful goodness. Using jarred Beetroot as the main ingredient, I added protein packed chickpeas & feta plus fresh herbs and lemon zest to make the ultimate intensely coloured vegetarian burger. You choose your favourite garnishes – I settled on shredded beetroot, grated carrot, cucumber ribbons, leaves and mayo. The burger can be cooked on the barbecue, in a frying pan or in the oven.

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Set aside 2 tbsp Shredded Beetroot for garnishing.

Drain the remaining beetroot and chickpeas through a colander. Rinse well and squeeze out as much liquid as possible using the back of a spoon.

Add all the burger ingredients to a blender and blitz.

Using floured hands form into patties and if possible pop in the fridge to firm.

When ready, heat either a griddle or barbecue. Lightly oil the pan or bars and cook the burgers for 3-4 minutes on each side. Alternatively they can be baked in the oven for 25 minutes at 180 fan. Turn half way through cooking time.

Serve in toasted buns with your choice of toppings but I like cucumber ribbons, leaves and some grated carrot.