• Begin with the beetroot: trim and wash, then peel. Now coarsely grate the beets. Set to one side. Heat 3 tablespoons of the oil in a large frying pan over a medium heat. Add the coriander, cayenne and cumin, sauté for a minute or two. Add the onion and fry for 4–5 minutes, or until soft. Now add the garlic and fry for another minute or so. Add the beetroot and season with salt and pepper. (it’s important to do this now because it helps draw out the moisture from the vegetables). Cook, stirring often, for 5 minutes, or until soft.
• Place the breadcrumbs, chickpeas and egg, with a tablespoon of chickpea water in a food processor and pulse to combine. (I like to some texture, leaving some of the chickpeas in whole) Tip the mixture into a bowl and stir in the cooked, grated vegetables. Check the seasoning.
• Divide the mixture into six and shape into burgers. Cover and refrigerate for an hour or so.
• Heat 2 tablespoons oil in a frying pan over a medium heat. (or if cooking on the BBQ, brush the burgers with oil on both sides) Cook the burgers for 3–4 minutes on each side, or until slightly crisp and hot.

Quick Pickled Red Onion

• Finely slice the red onion and place in a clean jam jar. Add the salt, sugar and vinegar. Top up with freshly boiled water to cover. Seal with the lid. Leave for 30 minutes -2 hours, (they will take longer if the are thickly slices

Herby Sumac Relish

• Simply combine the relish ingredients. Season with a little salt and pepper.
• To serve, lightly toast 6 brioche burger buns if using or serve with salad leaves, tomatoes, pickled red onions and slaw.