MUSHROOM & BLACK EYE BEAN BURGERS

PREP + COOK TIME 30 MINUTES (+ COOLING & REFRIGERATION) SERVES 4

1/3 cup (80ml) olive oil

1 small brown onion (80g), chopped finely

300g button mushrooms, quartered

2 tablespoons fresh thyme leaves

400g can black eye beans, drained, rinsed

1 egg, beaten lightly

1 cup (80g) finely grated parmesan

2 cloves garlic, crushed

2/3 cup (70g) mixed grain packaged breadcrumbs

100g cabbage, sliced thinly

2 tablespoons lemon juice

4 x 85g white bread rolls, split

1/3 cup (100g) mayonnaise

1 small bulb fennel (200g), sliced thinly, fronds reserved

1 tablespoon hot chilli sauce

1 Heat 2 tablespoons of the oil in a large frying pan over medium heat; cook onion, mushroom and thyme, stirring occasionally, for 10 minutes or until softened and lightly golden. Cool for 10 minutes.

2 Place mushroom mixture and beans in a food processor; pulse until chopped coarsely. Transfer mixture to a medium bowl; stir in egg, parmesan, garlic and breadcrumbs. Season to taste. Shape mixture into four patties; place on a plate. Cover; refrigerate for 30 minutes.

3 Heat the remaining oil in same frying pan over medium heat; cook patties, turning carefully, for 3 minutes each side or until browned and heated through.

4 Meanwhile, combine cabbage and juice in a large bowl; season to taste.

5 Spread roll bases with some mayonnaise; top with fennel, fennel fronds, patties, chilli sauce, cabbage mixture and roll tops.