Beef and Mushroom Burger

Heat the oil in a large frying pan, then add the mushrooms. Cook over a high heat for 5-6 mins, stirring regularly, until softened and any excess liquid has evaporated. Stir in the garlic and half the parsley, then tip onto a plate to cool.

Roughly break up the beef mince in a large bowl and add the cooled mushrooms. Mix together, then divide into 4. Shape into burgers, transfer to a tray and cover with clingfilm; chill for at least 2 hrs to firm up.

Meanwhile, make the burger sauce by mixing together all the ingredients and the remaining parsley in a small bowl. Cover and chill until ready to serve.

Preheat a barbecue or griddle pan. Season the burgers on both sides before placing on the grill. Cook for 6-7 mins each side on the barbecue, or 5-6 mins each side on the griddle pan. Remove from heat and allow to rest for a few mins.

Toast the cut sides of the baps on the barbecue or griddle for 20-30 secs. Put the beetroot salad in a bowl and toss with the lemon juice and a little seasoning.

Pile some of the beetroot salad on the base of each bap, top with a few tomato slices, then add a burger. Spoon on a dollop of the burger sauce and finish with the top bap. Serve with the remaining salad on the side.