I have a thing for vegan burgers, and I’m always trying new ways of making the perfectly balanced burger. This black bean, portobello mushroom and puy lentils recipe is definitely one of the best to date. I served these dark beauties with a smoky relish and a kale salad, no bun, but equally you can slide in between two pieces of your favourite bread.


1 tin black beans
1 packet Merchant Gourmet puy lentils
1 portobello mushroom
4 cloves of garlic
2 sticks of celery
1 cup of oats
a handful of parsley and coriander
1 tsp smoked paprika
½ tsp cinnamon
a few chilli flakes
½ tsp dried cardamom
Juice of half a lime
salt, black pepper


1. Pulse the oats and mushroom into a texture similar to large grains of sand, not too fine
2. Chop onion, leek, celery and garlic, and fry until they resemble burger van onions – a bit burnt and caramelised. Cool slightly
3. Mash the black beans roughly with a potato masher, add the cooled onion mix, mushroom oat mix, spices, lime and salt and pepper. Blend well, and put in the fridge to chill slightly.
4. Shape into patties and place on parchment greased with olive oil.
5. Bake in the oven 170ºC fan assisted for roughly 20 minutes but do keep checking, if they’re going a bit crispy but not quite cooked, cover with foil.
6. Make the dressing by mixing mayo, smoked tomato ketchup (I buy Belazu) and some of the liquid from a gherkin jar. Season well.

Serve with the dressing, a salad and lots of pickles.


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