For the root vegetable burgers, preheat the oven to 180 degrees top/bottom heat. Peel 1 cup of soup vegetables, chop them in a food processor and fry them in a little oil.
In the meantime, grate 180 grams of cheese (or grind in a food processor) and mix with 120 grams of breadcrumbs. Add 2 tablespoons of olive oil and 2 tablespoons of water and mix everything well with the vegetable mixture.
Knead small balls from this mixture and then flatten them into burgers. Place on a baking sheet lined with baking paper and bake for 20 minutes at first.
Then flip the burgers (and who wants to flatten again a bit with a fork to create grooves) and bake for another 20 minutes.