Ingredients:

For the burger:

• 1 red onion, finely chopped
• 1 tbsp cumin seeds
• 2 garlic cloves, finely chopped
• 200g quinoa, cooked
• 2 large, cooked beetroot (150g), finely grated and liquid reserved
• 50g plain flour
• 2 tbsp milled flaxseed
• ½ small bunch of coriander, plus a few leaves to serve

For the Salad:

• 25ml beetroot preserving liquid
• ½ lemon, juiced
• 100g low-fat soy yogurt
• 50ml extra virgin olive oil
• 200g rocket

Method:

1. Create the burgers:
   • Heat the oven to 220C/200C fan/gas 7. Put 1 tbsp of the rapeseed oil in a small frying pan and tip in the onion, cumin and garlic, then fry over a medium heat for 8 mins until softened and golden. Tip into a bowl. Add the cooked quinoa, beetroot, flour, flaxseed and coriander, and mix until combined. Season lightly. Leave to sit for 5 mins to bind.
2. Cook the burgers:
   • Divide the mixture into four – it will be quite loose – then, using wet hands, shape them into patties. Put the burgers on a lined baking tray and put in the oven for 15 mins. Turn them over and cook for another 10 mins.
3. Create the salad dressing:
   • Meanwhile, make the salad dressing. Whisk together the beetroot liquid, lemon juice, yogurt and oil, and season.
4. Assemble and serve:
   • To serve, pile the rocket onto plates and place a burger on top. Drizzle over the dressing and scatter over the extra coriander.