For the burgers
* 1 tbsp olive oil, plus extra for brushing the burgers
* 1 red onion, finely chopped
* 2 tsp ground cumin
* 1 slice day-old sourdough bread
* 400g raw beetroot, coarsely grated
* 2 x 400g cans of chickpeas, drained and rinsed
* 2 heaped tbsp flaxseed
* 2 tbsp milk kefir yoghurt
* 1 egg
* 1 tbsp tahini
* 1 tbsp rice flour, plus extra if needed
For the root vegetable chips
* 1 large sweet potato (skin on), sliced into chips
* ½ celeriac, peeled and sliced into chips
* Olive oil
To serve (optional)
* Wholegrain buns
* Onion (any variety), sliced
* Ferments, like kimchi or sauerkraut
- Preheat the oven to 220°C, 200°C fan, gas mark 7 and line two medium baking trays with baking paper. Put the sweet potato and celeriac on one of the baking trays, drizzle with olive oil, season and set aside.
- In a frying pan, heat 1 tbsp of olive oil and fry the onion for 3-5 minutes until softened. Add the cumin and cook together for 1 minute.
- Put the sourdough bread in a food processor and pulse to breadcrumbs, then add the onion mixture along with the grated beetroot, chickpeas, flaxseed, milk kefir yoghurt, egg, tahini and rice flour. Mix to a rough paste, then scrape into a bowl and season well. If the mixture is sticky, add a little more flour.
- With damp hands, shape the mixture into about six burgers and space apart on the remaining baking tray. Brush the burgers with a little olive oil and bake in the oven alongside the root vegetable chips for 35-40 minutes until crisp and hot through.
- Serve the burgers in wholegrain buns with rocket, onion and ferments, as you wish.
Leftover beetroot burgers can be stored in an airtight container in the fridge for up to four days.
The Gut-loving Cookbook: Over 65 deliciously simple, gut-friendly recipes from The Gut Stuff by Lisa and Alana Macfarlane (Pavilion, £16.99) is available in February 2022.
Photograph: Haarala Hamilton