Black bean mushroom burger

These are such a good plant-based burger! They really hold together too and are perfect in or out of a bun.

Layer these burgers up on a bun with your toppings of choice. Some I like are fresh juicy tomatoes, gherkins, slaw & a nice plant-based cheese or just serve alongside a yummy salad and chips.

I use oyster mushrooms usually as they have a meaty texture and hold together really well. I have made them with other mushrooms too but find they release more juice so do strain them and add additional flour accordingly.

Ingredients (Makes 6/7)

• 250g Oyster Mushrooms
• 2 X 400g tins of black beans
• 3 cloves of garlic
• 1 large onion chopped finely
• 1 teaspoon tumeric
• 1 teaspoon 
• 3 tbsp yeast flakes 
• 2 tbsp spelt flour
• Dash of tamari

Instructions

• Saute the onion and garlic over a medium heat until the onion is soft and transparent.
• Chop the mushrooms up roughly and add to the pan.
• Add turmeric and other spice of choice if desired. Sometimes I add other spices like paprika, mixed herbs or chilli depending on the mood.
• Fry on a medium high heat for 5 minutes or until golden.
• Transfer to a large bowl.
• Add the rinsed black beans and yeast flakes.
• Using a potato masher mix the mixture really well. Ut should start to look tacky.
• Stir in flour.
• Form into patties.
• Fry on the pan for 5 minutes each side or until crispy on the outside.
• Serve and devour!