Try these beet burgers for a tasty and super healthy National Burger Day

There’s no question that reducing the amount of meat in your diet is not only a healthy choice, but also good for the planet. These beet burgers are not an attempt to replicate a beef burger, but they have a satisfying texture that goes down well with carnivores on a sunny day.

Makes about 10

Handful fresh dill, finely chopped

Handful fresh flat-leaf parsley leaves, finely chopped

Leaves from 2 sprigs of fresh thyme

225g beetroot, grated

150g carrot, finely grated

120g oatmeal

3 eggs

1 small red onion, finely chopped

2 garlic cloves, crushed

Sea salt and freshly ground black pepper

1 tbsp vegetable oil

Bread rolls, split in half

Rocket leaves, to serve

Cherry tomatoes, to serve

Wholegrain mustard mayo, to serve

Coleslaw, to serve

1 Thoroughly combine the herbs, beetroot, carrot, oatmeal, eggs, onion and garlic in a bowl, making sure the eggs and herbs are evenly distributed. Season with 1 tsp salt and a few grindings of pepper.

Set aside for 15 mins. Preheat the barbecue/grill and preheat the oven to 180°C/160°C fan/gas mark 4.

2 To make the burgers, form about 10 patties with your hands. Cook on the preheated barbecue/grill until browned – 2-3 mins on each side. Transfer to an ovenproof dish and bake for 20 mins.

3 Toast the rolls on the barbie. Spread the mustard mayo on the inside and add the rocket, some halved tomatoes, some slaw and a juicy beet burger and a juicy beet burger.