I was watching Nigel Slater the other day and he busted out these brightly coloured, moreish looking burgers.  Apart from the fact that they are truly scrumptious, you could easily change the lamb mince to beef or why not try venison.  It would go beautifully with the sweet, berry flavour of the beets.

You could cook them on the barbecue or in a fry pan as i have done.  I would suggest making a little yoghurt, lemon and chive or mint sauce to go alongside them.  Have fun!

serves 4

500g lamb mince
3-4 medium beetroot, peeled and coarsely grated
1 cup cracked wheat, soaked in boiling water
1 onion, grated
handful chopped parsley
salt and freshly ground black pepper
1 egg
oil for frying

In a large bowl add the mince, grated beetroot, onion and parsley.  Using your hands squeeze out any excess moisture from the cracked wheat, add to your beetroot mixture.  Season well with salt and pepper.  Using your hand mix all the ingredients together really well.  If the mixture needs some binding add the egg and mix well.
Using slightly damp hands mould four even size patties and put onto a plate and chill until required.

When ready to cook, heat up a good size fry pan with enough oil to just cover the base of the pan.  When almost smoking add the patties and turn the heat down to medium, cook on both sides so they are golden brown and ruby red, they should take around 5 minutes either side (depending on the thickness).

Serve immediately, we made some homemade wedges with lemon and rosemary and a little yoghurt dressing. 
A very reasonable and very filling supper!