MushroomWalnutBurger

Ingredients

500g mushrooms, chopped

1 onion, diced

2 garlic cloves, crushed

150g cooked chickpeas

40g walnuts, crushed in food processor

25g basil leaves, chopped.

1 heaped teaspoon ground flaxseed

1/2 teaspoon sea salt

ground pepper to taste

Method

  1. Preheat oven to 230c. Scatter mushrooms over two baking trays and bake for about 30 mins. Set aside in a large bowl.
  2. Mix ground flaxseed with enough water to cover and set aside and allow to thicken.
  3. Sauté onions over medium heat until soft, add garlic and cook for about 15 minutes. Add to mushrooms along with walnuts, thickened flaxseed and chopped basil. Briefly mix together in a food processor.
  4. Return mixture to bowl and add salt and pepper. Shape the mixture into four large patties and wrap each in glad wrap. Refrigerate for at least an hour.
  5. When ready to cook, heat a thin layer of oil over medium heat in a heavy frying pan and cook burgers until brown.

Serve as you like, recommended with pita bread, bean sprouts, roasted red peppers and salad.