Cook: 25 minutes

Serves: 4

I like to serve these in buns with mayonnaise and pickles. Make life easier for yourself by cooking them in the oven first, then finishing them off with a quick warm-through on the barbecue before serving.

Recipe adapted from The Green Barbecue by Rukmini Iyer (Square Peg, 2021)

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Ingredients

Name: Chipotle mushroom, peanut and black bean burgers
Prep time: 20 min
Cook time: 25 min
Yield: 4
Ingredients: 50g smooth peanut butter; 1 x 400g tin of black beans, drained, but not rinsed; 2 small cloves of garlic, peeled; 2 teaspoons chipotle chilli flakes; 1 teaspoon ground cumin; 1 tablespoon olive oil; 1 heaped tbsp rye flour; 1 lime, zest only; 1 teaspoon sea salt flakes; 250g chestnut mushrooms; To serve:; 1 lime, cut into 4 wedges; A handful of chopped salted peanuts; A handful of chopped fresh coriander; 4 burger buns

50g smooth peanut butter

1 x 400g tin of black beans, drained, but not rinsed

2 small cloves of garlic, peeled

2 teaspoons chipotle chilli flakes

1 teaspoon ground cumin

1 tablespoon olive oil

1 heaped tbsp rye flour

1 lime, zest only

1 teaspoon sea salt flakes

250g chestnut mushrooms

To serve:

1 lime, cut into 4 wedges

A handful of chopped salted peanuts

A handful of chopped fresh coriander

4 burger buns

Chipotle mushroom, peanut and black bean burgers

Method

Ingredients