Beetroot, Walnut and Feta Burgers

Recipe from the book The Happy Pear 20,
with kind permission
Ingredients:
60g cashew nuts
140g walnuts
400g raw beetroot
10 scallions
80g vegan cheddar-style cheese
4 tbsp fresh mint, finely chopped
(about 20g unpicked)
100g breadcrumbs
1 lemon
160g hummus
salt and black pepper
Directions:
Place the cashews in a bowl and cover with boiling water.
Let them soak for 10 minutes.
Preheat the oven to 180°C fan/400°F/gas 6.
Roughly chop the walnuts, spread them on a baking tray, and toast in the oven for 6-7 minutes until starting to turn golden.
Remove and set aside.
Peel the beetroot and grate it.
Finely chop the scallions.
Grate the vegan cheddar-style cheese.
Pick and finely chop the mint leaves.
Heat frying pan over medium heat.
Add 1 tablespoon of oil then the grated beetroot, chopped scallions and teaspoon of salt.
Cook for 4-5 minutes, stirring regularly.
Transfer to a large bowl to cool.
Drain the soaked cashews.
In a blender (an immersion blender can be used for this) or food processor, combine the cashews with 2 tablespoons of oil, the juice of 1/2 the lemon, 1/4 tsp of salt and a pinch of black pepper.
Blend until smooth.
To the large bow! with the cooked beetroot and scallions add the processed cashew mixture, grated vegan cheese, toasted walnuts, breadcrumbs, juice of the remaining 1/2 lemon, chopped mint, and another 1/2 tsp teaspoon of salt and 1/4 teaspoon of black pepper.
Mix well and adjust the seasoning to taste.
Divide the mixture into four equal portions, about 170g each.
Shape into burger patties and place on a baking tray lined with parchment paper.
Bake the patties in the preheated oven for 25 minutes, or until they are firm and golden.
Remove the burgers from the oven.
Top each one with a generous dollop of hummus, some microgreens or chopped herbs of choice and serve immediately.