Beetroot is in abundance over the summer. Pair the pretty purple vegetable with that other summer staple - courgette - plus a creamy lemon and garlic sauce for a quick and easy dish that is perfect for a meal with a difference.
Heat about 1tbsp of the oil in a large frying pan over a medium heat. Sauté the onion and garlic for 4-5 mins or until softened. Add the grated vegetables and cool, stirring, for about 5 mins until wilted, then drain off any liquid.
Place the bread, chickpeas, peanut butter and egg yolks in a food processor and pulse to combine. Transfer the mixture to a bowl, stir through the grated vegetables and parsley, and season generously.
Form the mixture into 8 patties and chill for about 3 mins (or up to 24 hours). Heat the remaining oil in a non-stick frying pan over a medium heat and cook the burgers, in batches if necessary, for about 2-3 mins each side until golden.
Make a quick sauce by combining the yoghurt, a drizzle of olive oil, cucumber and crushed garlic. Serve the burgers withthe sauce and lemon wedges.