Vegan Beetroot Burger with Hazelnut and Chilli ‘Pesto’ | Outback Barbecues

Ingredients

• 400g raw beetroot, grated (around 3 beetroots)
• 100g brown rice (dry weight)
• 1 red onion, peeled and finely chopped
• 4 cloves garlic, crushed or finely grated
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 40g breadcrumbs
• Zest of 2 lemons
• 100g toasted hazelnuts
• 1 large handful basil leaves
• 2 cloves garlic
• 1 teaspoon chilli flakes, or to taste
• 4 tablespoons olive oil
• 1 tablespoon lemon juice
• 6 brioche burger buns
• Red onion slices
• Lettuce leaves