Mushroom and Bean Burger

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Ingredients

150g diced portobello mushrooms

1 tablespoon fresh chopped herbs

125g cooked black beans, rinsed and divided

100g minced fresh cauliflower

75g red onion finely diced

3 extra large eggs, beaten

60g fine bread crumbs

1 tablespoon Worcestershire (for Vegan use a vegan sauce instead)

1 tablespoon finely crushed garlic

75g fresh grated parmesan cheese (for a vegan diet, use vegan cheese)

Olive oil

In a large bowl, add 125g of black beans and mash.
Next, add in the mushrooms, cauliflower, garlic, onion, Worcestershire sauce and herbs. Add in the eggs, cheese and breadcrumbs and mix gently with a large spoon until the mixture is combined.
Using damp hands to avoid the mixture sticking, scoop a ½ cup of mixture into the palm of your hand and gently shape into a burger patty all the while pressing it tightly together. If need be, add more breadcrumbs to stiffen the mixture. Set aside.
Heat the oil in a non-stick pan and fry the patties for 5 minutes per side or until golden brown and a crust has formed on each side.
Serve with tomato chutney, guacamole or tzatziki.