Quick and easy dinners that are bursting with goodness

ULTIMATE FIFTEEN-MINUTE BURGER

By David and Stephen Flynn from

The Happy Pear – Recipes for Happiness

Makes 3 | Prep 10 mins | Cook 15 mins

INGREDIENTS

• 1 x 400g tin of kidney/black beans

• 1 red onion

• 2 garlic cloves

• 150g (5¼oz) oyster mushrooms (or any other mushrooms)

• 3 tbsp oil

• 3 tbsp tamari/soy sauce

• 100g (3½oz) breadcrumbs

• 2 tbsp nutritional yeast

To serve

• hummus/vegan mayo

• sweet chilli ketchup/vegan pesto

• a couple of slices of vegan cheese (optional)

• lettuce leaves

• tomato slices

• red onion slices

• ripe avocado slices

METHOD

1 Drain and rinse the beans. Peel and finely chop the onion and garlic. Chop the mushrooms very finely.

2 Put 2 tbsp oil into a frying pan on a high heat. Once hot, add the onion and garlic and cook for 1–2 minutes, stirring regularly. Add the mushrooms and cook for a further minute. Now add the tamari, and fry for 2 minutes. Remove from the heat.

3 Put the breadcrumbs, beans and nutritional yeast into a bowl and mix well. Add the mushroom mixture to the same bowl and mix. Leave to cool for a minute, then use your hands or a wooden spoon to mash and mix everything together. Shape this mixture into 3 burgershaped patties, making sure to really compress them so as to remove as much moisture as possible.

4 The patties are now ready to cook. Fry them in the pan in the remaining tbsp of oil for 2 minutes on each side, until they go golden. You can also bake them in the oven at 180°C/Gas Mark 4 for 10 minutes, or even throw them on the barbecue in summer.