Evocative Middle-Eastern spices make this veggie burger sing
• 2 tablespoons harissa paste
• 1 Avocado, sliced
• 2 tomatoes, sliced
• 1 Lettuce
• 4 burger buns
• 3 portobello mushrooms, roughly chopped into little bits
• 3 sprigs fresh thyme, leaves picked
• 200 grams tin of white beans drained
• 2 medjool dates, pitted
• 20 grams fresh parsley, finely chopped
• 2 tablespoons tahini
• 1 tablespoon soy sauce or tamari
• 100 grams cooked quinoa
• 25 grams breadcrumbs or oats
• 1 lemon, zested
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.
2. Next, drain the white beans and add them into the pan with the quinoa, dates, parsley, tahini and soy sauce. Mix, gently breaking up the beans, until you have a smoothish mixture, then transfer to a bowl and add the oats, lemon
zest. Mix well, then put into the fridge for 10 minutes or so to firm up.
3. Once cooled, divide the mixture into 4 portions and shape into 4 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.)
4. Preheat your oven to 230°C/fan 210°C/gas 8 and bake the burgers for
15 minutes, until nicely brown.
5. Spread 1/2 tablespoon. of harissa paste on the bottom of the bun, top with the burger, lettuce and tomato.