Try making these satisfying veggie burgers as a meat-free treat – they freeze well and are perfect for grilling on the barbecue
Prep:20 mins
Makes 4-6 patties
1 tbsp olive oil, for frying½ leek, chopped5 mushrooms, chopped30g thyme, leaves picked140g firm tofu, choppedhandful of kale leaves1 tbsp Dijon mustard2 tbsp tamari240g canned black beans, drained3 tbsp oat bran2 tbsp cooked brown rice2 tbsp chopped hazelnuts or walnuts40g gram flour (optional) 4-6 burger buns
STEP 1Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times – don’t over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.STEP 2Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.STEP 3To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.STEP 4Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.
