70gflat-leaf parsley or corianderfinely chopped, include the stalks
1pinchflaked sea salt
1pinchground black pepper
To serve (any combo of the following)
smoky avocado and chipotle mayo
little gem lettuce
gherkins cut lengthways into 3mm slices
red onionvery finely sliced
China rose radish sprouts
Impatient Rainbow pickles
cheeseany you like
Blitz all the ingredients for the burger, apart from the beetroot, flour and seasoning, in a food processor with the main chopping blade.
Switch to a grating blade and grate the beetroot on top. Tip into a large bowl.
Shape the mixture into four even burgers. Combine the flour salt and pepper in a shallow bowl.
Dust the burgers with the seasoned flour.
Pour enough oil into the frying pan for shallow frying and place over a medium heat.
Add the burgers and fry for 6-8 minutes, until browned.
Flip over and brown on the other side. Check that the burgers are hot in the middle by inserting the tip of a sharp knife into the centre for a few seconds and then pulling it out: if the blade feels cold, cook the burgers for longer. If the outside browns too quickly, turn the heat right down.
Serve with your choice of toppings.
Recipes for Avocado and Chipotle Mayo and Impatient Rainbow Pickles are included in Fast Days and Feast Days.