Put the peanut butter right into a meals processor with 60g of the black beans, the garlic, chilli flakes, cumin, olive oil, rye flour, lime zest and sea salt flakes, and blitz till you may have a really thick paste.
Tip it into a big bowl and stir in the remainder of the black beans.
Tip the mushrooms into the processor – no want to scrub it – and pulse till you may have a dry mushroom mince. Stir this into the black bean combination. With damp arms, kind it into 4 thick burgers and organize them on a lined baking sheet.
Bake within the oven at 180°C fan/200°C for 25–half-hour. Once they’ve acquired 10 minutes left, gently flip them over to allow them to crisp up on the opposite facet.
They’re able to serve straight from the oven, however for a pleasant little bit of smokiness you possibly can allow them to quiet down, then end them on a medium barbecue for a few minutes per facet.
Squeeze over the lime wedges and high with a handful of chopped peanuts and coriander, then sandwich them into calmly grilled burger buns.
This recipe is from Rukmini Iyer’s The Inexperienced Barbecue (Vegan & Vegetarian Recipes to Prepare dinner Outside & In)
