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


  1. 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.
  2. 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.
  3. Stir together the yoghurt with the remaining minced garlic and season to taste with lemon juice, salt and pepper, then set aside.
  4. Mix together the cucumber salad ingredients, adding the walnut oil at the end.
  5. Place the remaining oil into the frying pan you were using earlier and fry the burger patties for 2-3 minutes on each side.
  6. Lightly toast the buns and spread with the yoghurt mixture, then top with the burgers, followed by some of the cucumber salad to serve.