Beet Burgers With Tarragon Mayo

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Cut the potatoes (skins on) into wedges

Add the wedges to a baking tray skin-side down (to prevent sticking) with a drizzle of olive oil and season generously with salt and pepper

Put the tray in the oven for 30 min or until the potatoes are golden

Meanwhile, drain and grate the beetroot into a sieve (over a bowl), then press and squeeze to release any excess juice (you'll use this later!)

Season the grated beetroot generously with salt and pepper

Chop the tarragon finely, including the stalks

Peel and finely chop (or grate) the garlic

Combine the grated beetroot, oats, garlic and egg[s] with half of the chopped tarragon (you'll use the rest later) and mix well to combine thoroughly

Make 2 [4] patties from the burger mix, squeeze them until they hold their shape, then place in the fridge to firm up

Meanwhile, peel and finely slice the red onion[s]

Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium-high heat

Once hot, add the sliced onion with a pinch of salt and cook for 5 min until the onion has softened slightly

Reduce the heat to medium-low, add the reserved beetroot juice and cook for a further 5 min or until caramelised

Meanwhile, combine the apple cider vinegar, mayonnaise and the remaining chopped tarragon with 1 tbsp [2 tbsp] olive oil - this is your herby mayo

Season lightly with salt and pepper

Transfer the cooked, caramelised onions to a plate, reserving the pan for later

Place the ciabatta in the oven for 6-8 min or until hot and crusty

Meanwhile, return the reserved pan to a medium heat with 2-3 tbsp olive oil

Once hot, add the beetroot burgers and cook for 4 min on each side or until lightly caramelised and hot through

Tip: try not to fiddle with them in the pan, so they hold together!