Using a dough cutter, cut the sandwiches out a bit wider than the size of the burger and toast them lightly brown. Mix the mayonnaise with finely chopped herbs.
Cut the beet and cucumber into slices and sprinkle lightly with salt and pepper.
Grill or bake the burgers according to the instructions on the package. Coat the toast with the herb mayonnaise, place the burgers on top and half them.
Place on a platter and top with beetroot, cucumber slices and sprinkle generously with garden cress.