Ingredients
70g dried porcini mushrooms- soaked for 20 minutes and drained
3 onions, caramelised
800g tin, drained, washed kidney beans
10g garlic
120g rolled oats
25g smoked paprika
25g ground cumin
30g marmite
salt & pepper
20g chopped parsley
60g grated carrot
25g onion powder
25g celery salt
100g gram flour
6 x vegan burger buns
6 x pieces butter lettuce
6 x large dill pickle ‘spears’
150g vegan mayo
50g yellow American mustard
50g sriracha sauce
6 x very thin slice of red onion
6 x very thin slice beef tomato
sweet potato fries
Method
1. Roughly chop/crush the beans then put in a bowl with everything else. Mix well
2. Mould into 150/175g patties, chill for 20 minutes
3. Deep fry for 8 minutes, drain or shallow fry for 4 minutes each side
4. Mix the mayo with mustard and sriracha
5. Assemble – base/mayo/lettuce/burger/onion/tomato/mayo/lid/spear on a stick through the bun n burger combo. Serve with sweet potato fries
