1. Preheat the oven to 200°C, gas mark 6.
2. Put the courgettes, pumpkin, cherry tomatoes and mushrooms in a roasting pan. Tuck the unpeeled garlic cloves and sprigs of rosemary and thyme down among the vegetables. Spray lightly with oil and season with salt and pepper.
3. Roast the vegetables in the preheated oven for 25–30 minutes until cooked and tender. Squeeze the garlic out of the skins and mix into the vegetables. Drizzle with balsamic vinegar.
4. While the vegetables are roasting, put all the ingredients for the burgers in a bowl and mix well. Divide the mixture into 2 equal-sized pieces and form each one, with your hands, into a burger shape. Chill in the refrigerator for 5–10 minutes to firm them up.
5. Cook the burgers under a preheated very hot grill for 4–5 minutes each side, depending on how well you like them done. Or you can cook them over hot coals on a barbecue.
6. Serve them hot with the roasted vegetables.
   
   

Veggie option:

Use 250g Quorn mince instead of minced beef to make the burgers. You will save 3g fat per serving