Ingredients:
For The Burgers:
- 250g mushrooms, finely chopped
- 2 tablespoon olive oil
- 1 x 400g tin of black beans, drained
- 70g California walnuts, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 garlic cloves, minced
- 4 tablespoons bread crumbs
- Salt and pepper
- 170g Greek yoghurt
- A squeeze of lemon juice
For The Cucumber Salad:
- 150g cucumber, thinly sliced
- 35g California walnuts, toasted and roughly chopped
- 1 tablespoon lemon juice
- 1 teaspoon finely chopped fresh dill leaves
- A drizzle of walnut oil
- 4 buns of your choice
Preparation:
- Place the mushrooms and a teaspoon of the oil into a medium sized non-stick frying pan. Season with a pinch of salt and sauté over a medium heat until they’re a rich dark brown.
- Place the cooked mushrooms, black beans, California walnuts, cumin, coriander, one minced clove of garlic and the breadcrumbs into a mixing bowl. Season generously and knead into one lump, then shape the mixture into four round patties.
- Stir together the yoghurt with the remaining minced garlic and season to taste with lemon juice, salt and pepper, then set aside.
- Mix together the cucumber salad ingredients, adding the walnut oil at the end.
- Place the remaining oil into the frying pan you were using earlier and fry the burger patties for 2-3 minutes on each side.
- Lightly toast the buns and spread with the yoghurt mixture, then top with the burgers, followed by some of the cucumber salad to serve.