Broccoli, Mushroom and White Bean Burgers

It’s always a challenge to come up with a vege burger that meateaters will also enjoy – this one is pretty damn good.

2 cups roughly chopped broccoli

6 large portobello mushrooms, peeled and stems removed, roughly chopped

1 tablespoon olive oil 2 teaspoons sesame oil 2 cloves garlic, crushed 2 spring onions, finely sliced

400 gram tin cannellini beans, drained and rinsed

1 cup fresh breadcrumbs

½ cup grated cheddar cheese

2 pitted fresh dates, finely chopped

2 tablespoons white miso paste 1 egg

To serve

4 toasted burger buns, salad leaves, julienned carrots, spring onions, mashed avocado, cucumber

Cashew Nut and Silken Tofu Mayonnaise, recipe below, or use a purchased mayonnaise

Put the broccoli in a food processor and pulse until the size of rice. (You should have 1½ cups chopped broccoli). Set aside.

Repeat with the mushrooms, taking care not to over-process or they will turn into a wet mush.

Heat the oils in a large sauté pan and cook the mushrooms, garlic and spring onions over a high heat until lightly golden, about 5 minutes, stirring frequently. Add the broccoli, season generously with salt and pepper and cook for 2 minutes, stirring constantly. Set aside to cool.

Place all the remaining ingredients in a large bowl and use a fork to crush together until well combined but not to a smooth paste. Add the cooled vegetable mixture and combine well.

Form into patties the size of the buns, then place on a lined tray and chill for 30 minutes or place in the freezer for 15 minutes to firm up.

To cook: Preheat the flat plate on the barbecue and brush lightly with oil. Cook the patties for 2–3 minutes each side until lightly golden.

To serve: Spread the toasted buns with Cashew Nut Mayo then layer up with salad leaves, carrots and spring onions, burger pattie, avocado and cucumber. Makes 4