Beetroot & Halloumi Naked Burgers with Chips Recipe

Ingredients

500g potatoes
2 tbsp olive oil
Sea salt
Freshly ground pepper
200g beetroot
150g halloumi
400g tin of green lentils
A handful of mint, leaves only
1 orange
1 tsp cumin seeds
30g plain flour
100g crème fraîche
½ cucumber
1 lemon
50g lamb's lettuce

Prep: 25 mins | Cook: 40 mins

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Method

1. Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and cut into chips the thickness of an index finger. Scatter the chips onto a large baking tray and pour over 1 tbsp olive oil. Season with a generous pinch of salt and pepper and toss to coat. Slide the chips into the oven and roast for 35-40 mins, turning halfway, till golden and crispy.

2. While the chips cook, peel and coarsely grate the beetroot (beetroot stains, so grate it onto a plate or a board you can wash up straight away). Coarsely grate the halloumi. Drain and rinse the lentils. Pick the mint leaves. Grate the zest from the orange. Scoop them all into a food processor (no food processor? See our tip below).

3. Pop a large, dry frying pan on a medium heat and tip in the cumin seeds. Toast for 2 mins, shaking the pan occasionally, till the seeds smell aromatic and nutty. Add the cumin seeds to the food processor.

4. Blitz the beetroot mix for a few mins till it starts to come together. Tip into a bowl. Stir the flour through the with a small pinch of salt and pepper.

5. Scoop the mix into 6 balls and squeeze firmly, then flatten slightly, to make burger-shaped patties. Set aside for a few mins while you make the crème fraîche sauce.

6. Spoon half the pot of crème fraîche into a bowl. Halve the cucumber widthways and set 1 half to one side. Halve the remaining cucumber vertically and use a teaspoon to scoop out the seeds. Slice the cucumber into thin half-moons and add to the crème fraîche. Squeeze in the juice from the lemon and add a pinch of salt and pepper. Stir to mix and set aside.

7. Pour 1 tbsp olive oil into the frying pan and warm to a medium heat. Add the beetroot burgers and fry for 4-5 mins on each side, till a golden crust forms on the outside and the burgers are cooked through.

8. Pop the cooked burgers onto 2 warm plates and dollop on the cucumber crème fraîche. Serve with the chips on the side, along with a handful of lamb's lettuce leaves.

9. TIP: If you haven't got a food processor, finely grate the beetroot and halloumi. Finely chop the mint leaves. Mash the lentils till nearly smooth.Stir them together in a bowl, then beat in the rest of the burger ingredients. Follow the method, squeeze the mix together firmly to make the burgers.