150g of aubergine & mushrooms – cooked finely chopped
1/2 tin black beans – drained & rinsed then mashed up
35g cooked rice
20g rolled oats
1 tbspn nutritional yeast
1 tbspn tamari or soy
Salt & pepper to taste
1 egg white (if required)
Herbs & spices:
Add some fresh chopped herbs like thyme or parsley. Add spices like ground cumin, coriander, chilli flakes to your taste. About 1/2 tsp.
Sliced red onion
1 tbspn apple cider vinegar or lemon juice
To cook the aubergine and mushrooms put 30 ml of vegetable stock in a frying pan & heat. Add the vegetables and stir while cooking. Add a little stock as required until aubergine & mushrooms are soft. Remove from heat & drain liquid.
Mix all the ingredients together in a bowl & then blend for 30 seconds in a food processor or nutribullet.
See how the mixture feels after blending. If it is too crumbly add a little egg white or bread crumbs to help bind it together. Add a little at a time. If the mixture is too wet then add a few more beans, oats or rice.
Cover the bowl & put it in fridge for about 15 mins. This will help it hold together.
After chilling the mixture, divide the mixture into two equal parts & form into burger shapes with your hands or use a burger press. You can form burgers the day before & cover and keep in fridge.
Put the onion in a small bowl with the vinegar lemon juice & leave for 10 minutes. This will give the onions a vibrant pink colour & reduce their bite – making a perfect burger topping.
Preheat oven to 180ºC.
Place the burgers on a paper lined baking tray with an edge to prevent cooking juices from overflowing. Bake for about 15 minutes turning halfway.
Serve in a bun with the onion on top and some fresh spinach or other salad leaves.