125gprecooked or canned baby beetroot, thinly sliced
1 iceberg lettuce, leaves separated
Before you start, preheat oven to 220°C (or 200°C fan bake)
Prep carrot and toss on a lined oven tray with oil. Season with salt and roast for about25 minutes, until tender.
Prep cheese and set aside. Combine all remaining patty ingredients together in a large bowl (except oil) with a pinch of salt and shape into four 1cm thick patties.
Heat oil in a large fry-pan on medium-high heat. Cook patties for 4-5 minutes, then flip and top with cheese. Cook for a further 4-5minutes, until patties are cooked through and cheese has just melted on top (see tip).
Prep avocado, tomato and beetroot. Separate lettuce into cups and set all aside for serving.
Fill lettuce cups with tomato, avocado and beetroot. Top with aioli and a patty.
Serve burgers with carrots on the side.
Tip To make sure your cheese gets extra melty, place a lid over your burgers once you’ve put the cheese on.