WHAT YOU DO
Step 1. Put the peanut butter into a food processor with 60g of the black beans, the garlic, chilli flakes, cumin, olive oil, rye flour, lime zest and sea salt flakes, and blitz until you have a very thick paste. Tip it into a large bowl and stir in the rest of the black beans.
Step 2. Tip the mushrooms into the processor – no need to wash it – and pulse until you have a dry mushroom mince. Stir this into the black bean mixture. With damp hands, form it into four thick burgers and arrange them on a lined baking sheet.
Step 3. Bake in the oven at 180C fan/200C/gas 6 for 25–30 minutes. When they’ve got 10 minutes left, gently flip them over so they can crisp up on the other side.
Step 4. They’re ready to serve straight from the oven, but for a nice bit of smokiness you can let them cool down, then finish them on a medium barbecue for a couple of minutes per side.
Step 5. Squeeze over the lime wedges and top with a handful of chopped peanuts and coriander, then sandwich them into lightly grilled burger buns.
Extracted from The Green Barbecue (Vegan & Vegetarian Recipes to Cook Outdoors & In) by Rukmini Iyer (Square Peg). Photography by David Loftus
