- STEP 1
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.
- STEP 2
Next, drain the white beans and put them into a food processor with the dates, garlic, parsley, 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 into the fridge for 10 minutes or so to firm up.
- STEP 3
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.)
- STEP 4
Preheat your oven to 230°C/fan 210°C/gas 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.
- STEP 5
While your burgers are cooking, get your toppings ready. I go with avocado, tomato relish and the quick cucumber pickle above, plus a few spinach leaves. Hummus, grated carrot and sprouts is another favourite, but feel free to improvise and try it your own way.
- STEP 6
Once the burgers are golden, toast your buns and layer up your burgers.