6big portobello mushroomsroughly chopped into little bits
A few sprigs of fresh thymeleaves picked
Sea salt and freshly ground black pepper
1x 400g tin of white beansharicot or cannellini, well drained
4fat medjool datespitted
2clovesof garlicpeeled and finely chopped
A small bunch of fresh parsleyfinely chopped
2tablespoonssoy sauce or tamari
200gcooked and cooled brown rice100g raw weight (Kate's note: I used a microwave-bag of pre-cooked brown basmati with quinoa here to save time and it worked well!)
50gbreadcrumbs or oats
Grated zest of 1 unwaxed lemon
1-2Avocadospeeled and sliced
Tomato relish or ketchup
A few handfuls of spinach leaves
8seeded burger buns
Get a large pan on a medium heat and add a splash of olive oil. Once the pan is good and hot, add the mushrooms and thyme and season with salt and pepper. Fry on a good heat until the mushrooms have dried out and are slightly browned, then set to one side and leave to cool.
Next, drain the white beans and put them in a food processor with the dates, garlic, tahini and soy sauce. Pulse until you have a smoothish mixture, then transfer to a bowl and add the rice, breadcrumbs, lemon zest and the cooled mushrooms. Mix well, then put in the fridge for 10 minutes or so to firm up.
Once cooled, divide the mixture into 8 portions and shape into 8 patties. Place them on a baking tray lined with baking paper and pop into the fridge until needed. (This can be done the day before - and the burgers freeze well at this point).
Preheat your oven to 230C / fan 210C / gas mark 8 and bake the burgers for 15 minutes, until nicely brown. If you like cheese on your burger, pop a slice on top a couple of minutes before they come out of the oven.
While your burgers are cooking, get your toppings ready. I go with avocado, tomato relish and a quick cucumber pickle, plus a few spinach leaces. Hummus, grated carrot and sprouts is another favourite, but feel free to improvise and try it your own way.
Once the burgers are golden, toast your buns and layer up your burgers. I like to serve them with sweet potato fries. You can't beat a burger and chips, and these ones are as healthy as they are tasty.
The Really Hungry Burger https://www.thevegspace.co.uk/recipe-the-really-hungry-burger/