Recipe: Beetroot + Goats Cheese (optional) Veggie Burgers

Where this all began... After seeing a cooking demo by Jack Monroe cooking up her famous 9p veggie burgers the smell was so delicious I had to try them. Being the first time I made veggie burgers I realised how easy it would be to make them using almost anything as they were bound by a base of kidney beans. Growing up I never used to like beetroot but after working in a restaurant that makes everything taste delicious I have grown to love it and it is now one of my favourite vegetables to experiment with.

Makes 10

Ingredients:

4 medium / large raw beetroot grated

1 carrot grated

1 large red chilli finely chopped

1 tin chickpeas

1 tin kidney beans

1 red onion

1 butternut squash

handful coriander

soft goats cheese log

olive oil

Turn the oven to 180 degrees. Chop the butternut squash and red onion into 1.5cm chunks and toss in separate bowls with olive oil, salt + pepper. Roast the butternut first and after about half an hour add the onion as it takes much less time to cook. Roast until the squash is golden and the onion is caramelised (I like to check regularly that the onion doesn't burn).

Whilst these ingredients are roasting put the chickpeas and kidney beans in a saucepan, cover with water and bring to the boil for 10 minutes. This will soften the beans and make them much easier to use. Once softened, drain and put aside.

Once the roasted veg is cooked get a large pan, heat some oil and fry the beetroot, carrots + onion to soften and get some flavours flowing. Keep it moving and after about 10 minutes take off the heat and add the squash + beans. Use a potato masher and give it a good mashing until the elements are well combined. In the last stages add the chilli and chopped coriander. Taste + season. You should have some good seasoning from the roasted veg already.

Take half the goats cheese and mix thoroughly into the mixture.

These are a little messy to shape so get some flour at the ready and shape into burgers with floury hands and refrigerate before frying, this will help the shape hold. If you fancy it... make a dimple in the centre of each burger and encase a slice of goats cheese.

My perfect serve: A brioche bun with sliced avocado and tomato + chilli chutney.