Serves 4
Ingredients

• white onion – 150g, finely diced
• chestnut mushroom – 200g, 2cm cubed
• smoked paprika – 2 tsp
• porridge oats (rolled) – 4 tbsp
• fava bean paste – 2 tsp
• tomato puree – 1 tbsp
• plain tempeh – 200g, 2cm cubed
• olive oil – 20ml (15ml cooking onions, 5ml to fry burger)
• garlic cloves – 4, finely diced

Method

Heat half the olive oil in a frying pan over medium-high heat. Add the onion, garlic and a light sprinkle of salt and pepper. Cook for 3-4 minutes until softened and translucent.

Add the mushrooms to the pan and sprinkle lightly with salt and pepper. Cook, stirring occasionally, for 3-4 minutes, until reduced. Then add the tempeh, paprika, tomato puree and tamari and cook, stirring often, for a further 5-6 minutes, until everything is darkened, sticky and caramelised. Remove from the heat, stir through the oats and allow to cool slightly.

Place the mixture into a food processor and mix until you have a coarse paste. It should hold together when you squeeze it and have some larger chunks remaining.

Shape into 4 equal sized balls and then flatten into patties, about 10cm in diameter and 1.5cm thick.

To cook, heat the remaining oil in a frying pan over medium-high heat. Add the patties and cook for 4-5 minutes on each side, until nicely coloured all over the surface. If you are using cheese add it now, turn down heat to low, cover and allow to melt, 1-2 minutes.

Serve in burger buns, if desired, with your favourite toppings with your favourite toppings of ketchup, mayo, mustard, etc.