Beef Burger & Rainbow Chips with Green Herb Sauce

Ingredients

1 each of Parsnip, Carrot and Beetroot cut into batons- remove centre cores of parsnips and Carrots
1 tablespoon Rice Bran oil
a pinch sea salt

1 each of Parsnip, Carrot and Beetroot cut into batons- remove centre cores of parsnips and Carrots
1 tablespoon Rice Bran oil
a pinch sea salt
255g Minced Beef
2 Brioche Buns

1 each of Parsnip, Carrot and Beetroot cut into batons- remove centre cores of parsnips and Carrots
1 tablespoon Rice Bran oil
a pinch sea salt
255g Minced Beef
2 Brioche Buns
a good handful each of Flat leaf parsley and Basil leaves
1 garlic clove, remove skins, crushed to a pulp
1 tablespoon Rice Bran Oil
a pinch of salt
1/2 Lemon, juiced
also a handful of Watercress

STEP 1
Preheat oven to 180 C. Put all ingredients for the rainbow chips in a large bowl, making sure the vegetables are well coated in the oil. Tip out onto a baking tray, spread out evenly. Bake for 30 mins or until crisp.
STEP 2
Shape two burgers out of the mince ( 1 x 110 g, 1 x 145 g) place on a baking tray and bake for 20 mins.
STEP 3
Meanwhile, grind all the green herb ingredients together with a tablespoon of warm water in a pestle and mortar until smooth. Put in two small serving dishes, set aside.
STEP 4
Just before serving, Take the brioche buns, slice through the middle, lightly toast. Assemble, divide the chips and watercress between two plates, add the Beef Burger to the Brioche Bun. Serve with the green sauce on the side to dip or just pour over.