Spiced Carrot & Cheddar Burgers

Start by making the pickles. Finely slice the radishes into a bowl using a mandoline, or the flat blade of a box grater (watch your fingertips as you do this, and don’t worry if you end up wasting the ends of the radishes). Stir through the vinegar and sugar and set aside.

For the burgers, heat the oil in a frying pan over a medium heat. Tip the onions into the pan along with a pinch of salt and fry until soft, stirring often, about 8-10 minutes. After this time, stir in the garlic and continue to cook for another couple of minutes until the garlic is fragrant. Stir through the spices and remove from the heat.

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To a food processor, add the carrots, beans, cheddar, parsley and breadcrumbs, along with the onion mixture. Pulse to combine, then add the egg and salt and pepper and pulse again 10 times to combine. Transfer the mixture to a bowl, cover and chill in the fridge for 30 minutes to up to 24 hours.

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Use floured hands to take 130g balls of the burger mixture and shape into patties. Transfer the shaped patties onto a parchment-lined tray. To pan fry the burgers, heat enough oil to lightly coat the base of a non-stick pan over a medium-high heat, then use a spatula to lower 3-4 patties into the pan, so there’s plenty of space around each one. If you’d prefer to oven-cook them, brush each patty all over with oil, then cook with plenty of space between each patty in an oven pre-heated to 200°C for 20 – 22 minutes until a golden crust forms.

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Serve the burgers on toasted buns, spread with a spoonful of your favourite condiment(s), layered with lettuce. Lift the radishes out of the pickling liquid and place a few on top of each burger. Sandwich with the burger lid and serve immediately.