1 large fresh raw beetroot, peeled
1 large parsnip, peeled
150g vacuum-packed cooked beetroot
600g minced lamb
2tbsp breadcrumbs
1 free-range egg
1tsp chopped fresh thyme
1tbsp sweet chilli sauce
2tbsp sunfl ower oil
8 bread rolls and a selection of salad, to serve
To make the crisps, slice the raw beetroot and parsnip very thinly with a vegetable peeler. Spread out on kitchen paper for 1 hour to dry.
In the meantime, to make the burgers, fi nely dice the cooked beetroot and pat dry with kitchen paper. Add this to the lamb, breadcrumbs, egg, thyme and chilli sauce in a large bowl and mix together. Season to taste. Shape into eight burgers and chill for 1 hour.
Preheat the oven to 180C/160C Fan/Gas 4. Put the veg slices in a bowl, drizzle over the oil and season. Mix with your hands until evenly coated.
Place the slices in single layers on two baking sheets lined with baking paper.
Bake for 20-25 minutes until golden around the edges, checking frequently. Turn halfway through cooking if the slices are cooking unevenly. Cool on a wire rack to allow the slices to crisp up.
Meanwhile, cook the burgers on a griddle or frying pan for 8 minutes on each side. Serve in bread rolls with a selection of salad and the beetroot and parsnip crisps.