Roast Beetroot Burgers | Great British Food Awards

Ingredients

• 3 portabella mushrooms, cut into thin strips
• Calorie controlled cooking spray
• 140g whole beetroot, scrubbed
• 60g frozen green peas, thawed
• 100g drained and rinsed tinned green or brown lentils
• 85g cooked brown rice
• 25g fresh flat-leaf parsley, leaves picked
• 35g fresh wholemeal breadcrumbs
• 1 large egg, lightly beaten
• 3 garlic cloves, finely chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons reduced-fat mayonnaise
• 4 x 60g burger buns, split
• 30g mixed salad leaves
• 1 small red onion, sliced
• 12 dill pickle slices