Set oven to 220ºC. Trim, scrub and wedge the beetroot. Toss on a lined oven tray with 1/2 tbsp oil, salt and pepper. Roast in oven for 20 minutes until tender and cooked through.
2. Bake the burgers
Coat burgers with 1 tbsp oil. Place on a second lined oven tray (or same tray as beetroot if it fits). Bake in oven for 10-15 minutes until cooked through.
3. Caramelise the onion
Heat a frypan over medium heat with 3 tbsp oil. Slice and add onion along with 3 tbsp water and 2 tsp sugar. Cook, stirring occasionally, for 10 minutes until softened and caramelised.
4. Make the dressing
Whisk together 2 tbsp balsamic vinegar and 3 tbsp olive oil. Season with salt and pepper. Set aside.
5. Prepare the salad
Wedge lettuce. Slice cucumber and avocado. Arrange on a serving platter with sprouts and roast beetroot.
6. Finish and plate
Drizzle balsamic dressing over salad. Serve with burgers topped with caramelised onion.
Adzuki burgers, 4 pack
Red onions, 2
Gem lettuces, 3 pack
Lebanese cucumber, 1
Alfalfa sprouts, 1/2 punnet *
From your pantry
Oil (for cooking + olive), salt, pepper, balsamic vinegar, sugar (of choice)